Ingredients
- 3 tablespoons Butter
- 3 cloves garlic peeled and finely chopped
- 1 cup Onion chopped
- 1 cup Carrots peeled and chopped
- 1 teaspoon Paprika
- 1/2 teaspoon Ground cumin
- 1/2 teaspoon Chili powder
- 1 1/4 cup poblano pepper de-seeded, de-stemmed and chopped
- 1 pound Wisconsin russet potatoes peeled and diced to about 1 inch
- 12 ounces beer
- 2 cups chicken or veggie stock
- 2 cups shredded Monterey Jack cheese
- 1/2 cup sour cream
- 1/4 cup parsley leaves roughly chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon apple cider vinegar
- 6 strips of bacon cooked crisp and chopped
Servings:
Units:
Instructions
- Heat butter in a 4-quart saucepan.
- When melted, sauté garlic, onion and carrots for 2 to 3 minutes.
- Add paprika, cumin and chili powder. Sauté 30 seconds.
- Add poblano peppers and potatoes. Stir and add in beer and chicken stock.
- Bring to a vigorous boil, turn down heat and simmer partially covered for 20 to 22 minutes until potatoes are tender.
- Purée with handheld blender or in food processor.
- Add cheese and stir until melted.
- Add sour cream, parsley, apple cider vinegar, salt and pepper.
- Serve garnished with chopped bacon.
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