Thursday, July 31, 2008

Frankin Inn House Potato Pepper Soup

Here is the often requested recipe for the Franklin Inn Potato Pepper Soup. The Cibulas were inspired to create this soup from their various research and travels. This recipe makes a gallon of soup, so you'll have some to share with friends or be the hit of the potluck dinner. It's a little unexpected for a potato soup not to have a cream broth, but this unique soup is a hit with our patrons. I've brought it to my church's Soup'n Inspiration and it is gone in seconds! You could probably play with it and add more peppers, etc. if you'd like to turn up the heat. Let me know how it turns out for you.

10 ounces Onion - Spanish
2 cloves Garlic - Fresh Peeled
8 ounces Poblano Peppers
10 ounces Tomatoes
1 1/4 lbs Potatoes
1 1/2 teaspoons Base-Chicken
1/2 tablespoon Salt - Classic
1/2 Bunch Cilantro
2 quarts chicken stock
(we use Franklin Inn stock, but you could buy cans of prepared stock. Good stock is essential.)

  • Heat 2 quarts chicken broth with 1.5 Tbsp chicken base
  • Dice Spanish onion, Tomatoes and potatoes in 1/4" size
  • Fine chop garlic cloves
  • Dice Fresh poblano peppers
  • Add above ingredients to chicken broth and simmer for 1 hour
  • Add fresh cilantro about 10 minutes before soup is done.
  • Add salt to taste.
  • Serve garnished with shredded Monterrey Jack & Colby cheese and a sprig of fresh cilantro

1 comment:

Suz said...

thank you so much, i love this soup!!! of course, it always tastes better when someone else makes it :)