cheesy sausage, potato and poblano soup

How To Make cheesy sausage, potato and poblano soup

• 1

  Boil or roast poblanos until tender. Dice onions and smash and chop garlic. Add to butter in a skillet or pan and sauté until onion is tender. Place sautéed veggies in food processor on high until veggies are pureed. Using a sieve get as much of the goodness as you can in a bowl and set aside. I added a little water to the processor to help with the pureeing, this is just to add flavor to the soup. You can add the "mash" that doesn't go through the sieve if you like soup a little chucky.
• 2

  Add cooked finely ground sausage to large pot. I used the food processor to grind the sausage fine. Depending on how much grease is in your sausage will depend on how much oil you add to the pan. ( If you've ever made sausage gravy this is the same thing). Add flour, I used 1/2 c. After you have cooked roux for a couple minutes on low/med heat, add chicken stock and milk. Slowly thicken your liquid to the consistence you like your soup. Season with garlic salt and black pepper to taste.
• 3

  Once your "sauce starts to thicken add American cheese, I used about 8 slices, use more or less or none at all depending on your taste. If it gets too thick you can use some of the potato water to thin out, that's what I did.
• 4

  Peel and cut potatoes in preferred soup size. Once potatoes are fork tender, do NOT pour out the water. Spoon potatoes out into liquid soup mix. If too thick slowly add hot potato water to thin out.
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