3 tablespoons oil
1 leek, cut into rings
400g poblano chili strips (frozen or canned), drained
250g brown mushrooms cut into quarters (optional)
750g of waxy potatoes, peeled and diced
1.5 liters of broth of choice
1/2-1 teaspoon salt or al gusto
fresh coriander
1. Heat 1 tablespoon of oil in a frying pan and sauté the poblanos. Remove from the pan and set aside. In the same pan, also sauté the mushrooms and set aside.
2. Now heat the remaining tablespoons of oil in a saucepan and sauté the leeks in it for a few minutes. Then add the potatoes and fry them lightly.
3. After that, add the broth and 2 tablespoons of chopped cilantro and simmer for about 20 minutes. Season with salt to taste.
4.Now blend 1/3 of the potatoes with half of the leek broth, 300g poblano chiles and 150g mushrooms. Return the mixture to the rest of the soup in the saucepan, stir well and adjust the seasoning with salt and pepper to taste. Top with the rest of the poblano chiles, sautéed mushroom and cilantro.
5. enjoy!
