Shore Lunch Brand

Recipes
Chef Clare

Roasted Poblano Potato Soup

Using Shore Lunch® Creamy Potato Soup as a base, Roasted Poblano Potato Soup is a creamy dish with the mellow flavor of roasted peppers and garlic.

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Chef Clare Bailey, CEC, serves as Director of Culinary and Technical Development for Southeastern Mills, which includes all areas of culinary development through commercialization.

As a Certified Executive Chef, Chef Bailey brings over 25 years of experience to Southeastern Mills. In addition to owning and operating a restaurant in his native state of Maine, Chef Bailey has also worked for Disney® and leading global food manufacturers. He was instrumental in the development and commercialization of Shore Lunch Premium Soup Mixes, using his personal recipes to ensure Made from Scratch Quality®.

Chef Bailey is a member of the Research Chefs Association, the Institute of Food Technologists and the American Culinary Federation.

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Roasted Poblano Potato Soup

Ingredients

4 slices thick cut bacon
1 jalapeno chile, roasted, peeled, seeded and finely diced*
1 poblano chile, roasted, peeled, seeded and finely diced*
3 cloves garlic, minced
1 cup pepper jack cheese, grated
2 green onions, thinly sliced
1 pouch Shore Lunch® Creamy Potato Soup Mix

Directions

In large skillet, fry bacon, crumble and set aside. In medium skillet over medium-high heat, add bacon drippings, chiles and garlic; sauté for 3-4 minutes. Remove from heat. In a large saucepan, bring 8 cups of water to a boil; whisk in Shore Lunch® Creamy Potato Soup Mix, sautéed chiles and garlic. Reduce heat and simmer uncovered for 25 minutes, stirring occasionally. Remove from heat, stir in shredded pepper jack cheese. Garnish with bacon crumbles and green onions.

*Wear plastic gloves when handling chiles.