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Creamy Poblano Soup

Today is Saturday and I wanted to share something that I enjoy doing in my kitchen. Fred Meyer is a local store that has a large grocery section and other departments, too. The store sends a flyer with includes recipes. This time around they had recipes with a Latin Flair called What's Cooking. I tried two of their soup recipes. The first one I tried and the whole family enjoyed was this Creamy Poblano Soup. There are no credits given in the magazine for the recipe so I'll give Fred Meyer the credit. So don't throw out the flyers you get and see if they offer a recipe or two that are new to you and be brave enough to try something new.

Creamy Poblano Soup

6 poblano peppers
1 lb. ground beef (80% lean)
2 cups sliced leeks (from 2 large leeks, white part only)
2 cups corn kernels, fresh or frozen
3 cups chicken stock
1 cup whipping cream
salt and pepper to taste

Preheat the broiler in your oven.
Arrange Poblanos on a sheet pan and place 4-6 inches under the broiler.
Cook until charred on all sides, turning every few minutes, about 8-12 minutes or more.
Transfer the charred peppers to a bowl and cover them tightly with plastic wrap.
Let them steam for 10 minutes then peel and chop the peppers, discarding the skin and seeds.
Set aside.

Add the ground beef to a large pot over medium heat.
Cook, stirring often, until the fat is rendered and the beef has begun to brown.
Using a slotted spoon, remove the beef and set aside, leaving the fat in the pan.
Add the leaks and cook, stirring occasionally until they have softened, about 5 minutes.

Add the reserved poblanos and corn, and continue to cook until the corn has cooked through, about 5 minutes. (add some olive oil to pan if it seems dry) Add the chicken stock and simmer until the flavors incorporate about 5 minutes. Stir in the cram and reserved cooked ground beef. Season with salt and pepper. Simmer until the soup is warmed through then serve at once, refrigerating any leftovers.
This will serve 4-6 people.

Notes: I salted the raw beef lightly while it was cooking and I also salted the leeks and corn lightly while they cooked. You could prepare the poblanos a day ahead to speed up the cooking process on the day you want to eat the soup. If you have a gas stove top you can char the peppers over the flame but it's easier to char them under the broiler.

We really enjoyed this flavorful soup! Pablono peppers have a more gentle spiciness than jalapenos or Anaheim chilies.


  1. This looks delicious. We'll be trying this one soon.

  2. Could you rate the spiciness of this soup as say compared to purchases salsa? Would you say is was mild or medium. Gentler than jalapenos sounds good, but 6 sounds like a lot of peppers.

    1. Excuse my typing, I meant purchased not purchases.

    2. Hello, We would rate this recipe as mild. But I can imagine that Poblanos like Jalapenos can very in how spicy they are. The cream also cuts through the spice. You could cut down to 4 if you are concerned about the spice level.

    3. Thanks, I may do that. I tend to like it mild to medium and my husband is an extra mild type. I'm slowly getting him adjusted to a bit of heat. He likes soup and this would be a good choice for us. Bless all of you for the time you spend being here for the rest of us.

  3. This looks absolutely delicious Ellen!

