Soup is how we survive February. It is what makes this inexcusably cold weather somewhat bearable. I recall not really liking soup much as a kid, though our soup was from a can the majority of the time which was probably the issue. In any case, I am thrilled that our kids love soup almost as much as I do. This week it is on the menu for three different nights. We started 42.8% soup week off strong on Saturday with this green chile chowder, followed on Monday by roasted tomato basil soup, and with tortellini soup still to come later this week.

 I really love this recipe because it’s somehow different than most of the soups I make.  I don’t know if it is the roasted poblanos (always a win) or the potatoes pureed into the mix, but it is something special. It has just the right texture in my opinion – not too thick but not too thin. The cream is optional and though I oftentimes omit it or substitute with greek yogurt, I really love it here. It adds just a hint of silky richness that takes it over the top. The black beans are a really nice way to make it a bit more filling and satisfying. If you love them as much as we do, consider doubling the amount called for. If I were really feeling splurgy, some cooked chorizo would be amazing but…I don’t even want to go there. Pandora’s box and all that. However, if you do try that, please invite me for dinner okay?

  • Yield about 6 servings


  • 3-4 poblano peppers
  • 1 tbsp. butter
  • 1 medium yellow onion, chopped
  • 2 jalapeños, seeded and minced
  • 2 cloves garlic, minced or pressed
  • ½ tsp. cumin
  • ¾ tsp. kosher salt, plus more as needed
  • Freshly ground black pepper, to taste
  • 2 lbs. potatoes, peeled and cubed
  • 4 cups vegetable stock
  • 2 cups milk
  • ½ cup chopped cilantro, plus more for garnish
  • Juice of 1 lime
  • 1½ cups cooked black beans (or 1 15 oz. can, drained and rinsed)
  • ½ cup heavy cream
  • Crumbled cotija cheese, for serving


  • 01

    Heat the broiler to high. Place the poblanos on a baking sheet or in a metal baking pan and place under the broiler. Let cook about 5-6 minutes or until the first side is completely blackened. Flip once with tongs and continue to cook until the skin of the peppers is entirely blackened and blistered. Remove to a medium bowl, cover, and let stand about 15 minutes. Once cool enough to handle, peel away and discard the skins and remove the stems and seeds. Coarsely chop the roasted peppers.

  • 02

    In a large stockpot or Dutch oven over medium heat, melt the butter. Add the onion and jalapeño to the pan and sauté until softened and beginning to brown, about 5-7 minutes. Add in the garlic, cumin, salt and black pepper and cook just until fragrant, about 30-60 seconds more. Add the potatoes to the pan, then pour the vegetable stock over the top. Bring the entire mixture to a boil, lower the heat to a simmer, then cover slightly cracked and let cook until the potato chunks are tender, about 15-20 minutes. Remove from the heat.

  • 03

    Add in the milk and cilantro, as well as the roasted poblanos, then puree with an immersion blender (or a blender or food processor in batches) until completely smooth. Stir in the lime juice, black beans, and heavy cream. Taste and adjust seasoning as needed. (It may need quite a bit more salt due to the potatoes, especially if you use homemade vegetable stock and/or home cooked beans.) Serve warm with additional cilantro and crumbled cotija.