Potato Poblano Soup

• 1 tablespoon bacon grease
• 1 large onion, chopped fine
• 6 poblano peppers, roasted, peeled and diced
• 2 teaspoons salt (to taste)
• 1 teaspoon fresh ground black pepper
• 3 garlic cloves, minced
• 6 cups chicken stock
• 6 large yukon gold potatoes, peeled and diced small
• 1 cup sour cream
• 1/2 cup queso fresco

1. Saute onion in bacon grease until softened.
2. Add poblano and garlic and saute several more minutes.
3. Add chicken stock and potatoes and bring to a boil. Reduce heat and simmer about 20 minutes until potatoes are tender.
4. Puree with stick blender (or CAREFULLY in regular blender or food processor), being careful not to overprocess (which results in gummy soup).
5. Stir in sour cream. Add salt and pepper to taste.
6. Serve sprinkled with queso fresco cheese.

bacon grease, onion, peppers, salt, fresh ground black pepper, garlic, chicken stock, gold potatoes, sour cream, queso fresco

Taken from www.food.com/recipe/potato-poblano-soup-349168 (may not work)