Creamy Roasted-Poblano Potato Soup

Add the peppers to a sheet pan covered with foil. On high broil, roast the peppers for 7-9 minutes per side until black. Remove to a glass bowl, and cover with plastic wrap to steam for 15 minutes. (This helps loosen the skins).

Wash, peel and chop the potatoes; set aside.

Slice off the top of the poblanos and remove the seeds and the ribs. Gently peel off as much of the skin as possible. (If you can’t get all of the skin that is fine, but try to get most of it). Dice the peppers, divide into two piles; and set aside.

In a heavy Dutch Oven or large pot, add the avocado oil and heat over medium-high heat. Add the onions, half of the diced poblano peppers, salt and pepper, and cook until slightly golden brown; 5 to 7 minutes.

Stir in the garlic and cook until fragrant, about 1 minute. Pour in the stock, and the potatoes and bring to a boil. Reduce the heat to a simmer and cook for about 20 minutes. Remove from the heat.

Purée in a food processor or with a hand blender just until smooth, being careful not to over-process. Return to the pot, stir in the sour cream and warm through; making sure it has melted.

Stir in the remaining poblanos.

Divide the soup into bowls, and sprinkle with some cayenne pepper.