Potato soup is one my favorite soups. It is cheap and easy to make, can be made from fresh, left over, or dehydrated potatoes, and best of all can be served in a thousand combinations such as this Roasted Poblano, Sweet Corn, and Potato Stoup. Having found a 5lb bag of potatoes on sale at the store and with a whole bag of unused frozen corn at home from the chicken caldo a few days ago, all I needed for this soup was a poblano and leeks.
Modifications: In preparation, the amount of potatoes was doubled and the poblano was reduced to half. In presentation, the cilantro was not served and colby jack cheese was sprinkled on top instead.
Scaled for Likability: Good
Poblano peppers are a hit and miss ingredient. Sometimes they can mild and smokey in flavor. Other times, they are tough in texture and lacking in flavor. The poblano had flavor but was tough and chewy. To offset the texture issue, I would puree the poblano pepper along with some of the potatoes to cause the soup to thicken without so much milk and add a dash chipotle chili powder for heat.