ROASTED POBLANO, CORN AND POTATO SOUP

From “Golden Door Cooks at Home” by Dean Rucker

Grapeseed or canola oil spray
1 large onion, diced (1 1/2 cups)
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
3/4 teaspoon kosher salt, or to taste
1 pound russet or Yukon Gold Potatoes, peeled and sliced
4 to 5 cups homemade chicken or vegetable stock or store-bought low sodium broth
1 1/2 cups corn kernels
2 poblano chiles, roasted, peeled, seeded and diced or 1 can (4 ounces) green chiles, drained and diced
1/2 cup light sour cream
1/2 cup chopped fresh cilantro leaves

1. Spray a large saucepan; heat over medium-low heat. Add onion and
cook, stirring, until translucent but not brown, 4 to 5 minutes. Stir
in chili powder, cumin, oregano, and salt, and cook, stirring, for 20
seconds. Add potatoes and stock and bring to a boil. Reduce heat and
simmer, partially covered, until potatoes are tender, about 20 minutes.

2. Spray a medium skillet and heat over medium-high heat until hot
but not smoking. Add corn and cook, stirring occasionally, until
lightly browned, about 3 minutes.

3. Transfer potato mixture to blender and process until smooth, in
batches if necessary. Return soup to saucepan, stir in chiles and corn,
bring back to simmer, and remove pan from heat. Whisk in sour cream and
chopped cilantro. Serve hot. Serves 6