My brain has ceased functioning in normal capacity.  In fact, I really shouldn’t be writing a post in this state- who knows what I will type or what kind of mistakes I will make.

I made three dozen muffins in a hour this morning.  See, one thing about being in the music field is that there are festivals to attend and as my position at the University, we are hosting a festival this weekend.  Four bands, 200+ high school kids, and me staying in a hotel for two nights (not bad, but I’m chaperoning.)

(as I proofread this, I realized that I made no correlation with muffins.  See, I warned you.  I made muffins for guest artist and conductors.)

This event keeps us running from now until late Saturday night.  I love being busy but I always have ten things going at once.  I woke up at four this morning to write down things I needed to do today but I didn’t want to leave my bed, so I wrote them in highlighter (the closest thing to my bed.)  Turns out, I can’t read highlighter very well.

I want a bowl of this soup right now.  In fact, I would hire someone to make me this soup right now.  Unfortunately, no one around me cooks.

Will someone make this soup for me and ship it via FedEx?  (not really, I need to eat before then…)

Roasted Poblano and Potato Soup

Prep Time 15 mins Cook Time 25 mins Serves 4


  • 1 tablespoon oil
  • 1/2 medium onion diced
  • 1 clove garlic
  • 2 mediums russet potaotes peeled and cubed
  • 3-4 cups veggie broth
  • 1 medium poblano pepper
  • 1/4 cup butter
  • 1/4 cup flour
  • 2 cups milk (I used skim)
  • 1 cup cheddar cheese


  1. Using your broiler, char the outside of the poblano pepper (watching and rotating as needed.)
  2. In a large pot, heat oil over medium-low heat and saute the onion and garlic until the onion is translucent. Add in potatoes and veggie broth (enough to cover the potatoes), increasing the heat and bring the broth to a boil. Reduce to a simmer and let cook until potatoes are tender. At this point if you like chunks of potatoes in your soup, reserve 1/4 of the cooked potatoes. With the remaining potatoes/broth, use an immersion blender and puree the potatoes-set aside.
  3. In another pot, heat butter over medium-low heat. Remove skin from the roasted pepper, dice, and add to the butter. Whisk in flour and continue to cook for two more minutes to cook out the flour taste. Finally, whisk in milk and continue to cook until the mixture thickens. Add in potatoes (chunked and pureed) and cheese. If soup seems too thick, add in a little more milk to thin it down. Top with cheese, extra pepper, or cilantro.


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