POTATO TALK

I ADORE POTATO soups of all kinds. I've made more than a dozen different kinds myself -- some with the help of recipe-writers, some without -- but today I am staring at one that I can't wait to try:  Poblano Pepper and Potato Soup with Bacon, the winning recipe in Wisconsin's Potato Recipe Contest. The recipe comes from the kitchen of Josie Shapiro of San Francisco, and if you ask me, it's promising. I just got the ingredients for it today. I'll let you know what I think about it after my first bowl. Until then, here's the recipe (in case you find time to try it before I do.)
Poblano Potato & Pepper Soup with Bacon
Serves 6

3 tablespoons butter

3 garlic cloves, peeled and crushed
1 cup onion, chopped

1 cup carrots, peeled and chopped
1 teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1 1/4 cup chopped poblano pepper
1 pound russet potatoes, peeled & diced
12 ounces beer
2 cups chicken or veggie stock
2 cups Monterey Jack cheese, shredded
1/2 cup sour cream
1/4 cup parsley leaves, roughly chopped
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon apple cider vinegar
6 strips bacon, cooked crisp
Heat butter in a 4-quart saucepan. When melted, sauté garlic, onion and carrots for 2-3 minutes. Add paprika, cumin and chili powder. Sauté 30 seconds.
Add poblano peppers and potaoes. Stir to coat and add beer and chicken stock. Bring to a vigorous boil, turn down heat and simmer, partially covered, for 20-22 minutes, or until potatoes are tender. Puree with a hand held blender or in a food processor.
Add cheese and stir until melted. Add sour cream and parsley, cider vinegar, salt and pepper. Serve garnished with chopped bacon.