Potato and Poblano Soup

1# carola potatoes, medium dice

1 red onion, small diced

2 strips of thick cut bacon, diced (optional). Can add mushrooms and preferred oil (2tbsp) at the beginning if not using bacon

2 poblanos, seeds removed and diced

2 tsp salt

1 tsp black pepper

3 cloves garlic, minced

1 quart chicken or vegetable stock

1 cup sour cream

In a heavy Dutch oven or stockpot, fry the bacon over moderate heat, stirring frequently, until it starts to brown. Toss in the onions, half of the diced poblanos, the salt and pepper and cook until slightly golden, 5 to 7 minutes. Stir in the garlic and cook briefly just to release the aroma, 1 to 2 minutes. Pour in the chicken stock, add the potatoes and bring to a boil. Reduce to a simmer and cook 20 minutes. Puree in a food processor or blender just until smooth, being careful not to over-process. Return to the pot, stir in the sour cream and bring just to a boil. Stir in the remaining poblanos for garnish.