Poblano Potato Soup

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to broil with a rack in the highest position.

Step 2

Place the poblano peppers on a baking sheet and broil until they start to blacken, about 3 minutes.

Step 3

Remove from the oven and when cool enough to handle, carefully peel the blackened skin off.

Step 4

Remove the stems and discard.

Step 5

Coarsely chop the peppers,

Step 6

Add the healthy fat of your choice to the Instant Pot and press "Sauté."

Step 7

When the fat garlic, salt, dill, paprika, cumin and black pepper and continue to sauté for 2 minutes, has melted, add the leek, sautéing for 3 minutes, stirring occasionally, then add the then set them aside.

Step 8

stirring occasionally.

Step 9

Press the "Keep Warm/Cancel" button.

Step 10

Add the potatoes, roasted peppers and broth.

Step 11

Place the lid on the Instant Pot, making sure the steam-release valve is sealed.

Step 12

Press the "Manual" button and set for 9 minutes.

Step 13

When the Instant Pot is done and beeps, press "Keep Warm/Cancel."

Step 14

Using an oven mitt, "quick release" /open the steam-release valve.

Step 15

When the steam venting stops and the silver dial drops, carefully open the lid.

Step 16

In batches, ladle the soup into a blender, taking care to fill only about half of the blender (hot liquids will expand, so please use caution).

Step 17

Blend on a low setting just until puréed and combined.

Step 18

Add the puréed soup back to the Instant Pot and press "Sauté," bring to a boil and give it a few stirs.

Step 19

Add the sour cream and cheese and stir until fully combined.

Step 20

Turn off the Instant Pot by pressing "Keep Warm/Cancel." Serve immediately garnished with browned chorizo and the toppings of your choice. For a vegetarian version, omit the chorizo and use vegetable stock instead of the chicken broth. Notes: