Looking for a hearty soup that both children and adults will love? Try this easy recipe for chicken and stars soup.
Chicken and Stars Soup
 
I’m at it again… Making another pot of soup. This time it’s a kid-friendly soup. I grew up eating canned chicken and stars soup. During a recent stroll through the pasta aisle I saw a box of pastina (also known as stars) and I knew I had to make a childhood favorite of mine.
 Chicken and Stars Soup
Did you know that growing up I would eat soup for breakfast? Like every day. My mom always struggled with my pickiness and I think one day decided to let me eat soup for breakfast and the rest was history… Just about everyday I would have a bowl of soup. Most days/weeks/months it was the canned variety and occasionally my mom would have a homemade pot of soup available and I would devour it before anyone could get to it!
Chicken and Stars Soup
This chicken and stars soup is easy to make and best of all most of the contents come directly from the chicken stock I made from a $5 rotisserie chicken. If you like to make (and of course eat) soup I highly recommend you checkout my post on making your own stock from a rotisserie chicken. As the weather starts to get cooler, pack your kids or yourself a thermos full of chicken and stars soup to enjoy during lunch! Or making it for dinner and serve with a salad and crusty bread!
Katie Original Recipe
Chicken and Stars Soup

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 6-8

Chicken and Stars Soup

Ingredients

  • 2 tbsp chicken fat (or unsalted butter)
  • 2 cups, diced carrots
  • 4 stalks celery, diced
  • 1 onion, diced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 8 cups chicken stock
  • 2 cups water
  • 2 chicken bouillon cubes
  • 2 cups cooked dark chicken, shredded
  • 1 zucchini, halved and sliced
  • 1 yellow squash, halved and sliced
  • 1 cup pastina
  • 1 tsp fresh dill

Directions

  1. In a large stock pot, place the chicken fat in the pot (or butter) on medium heat until hot (about 1-2 minutes). Then add the diced carrots, celery, onions, salt, and black pepper. Cook with lid on for 10 minutes on medium-high heat. Stirring occasionally.
  2. Then add in the chicken stock, water, chicken bouillon cubes, and shredded chicken. Cook for an additional 10 minutes until soup begins to boil. Then add in the zucchini, yellow squash, pastina, and fresh dill and cook for 6 minutes. Serve soup immediately or let rest to room temperature and store in a sealed container for up to one week.
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 This is a sponsored post by Stonyfield Greek Yogurt. As always all opinions are my own. Looking to cool off during the dog-days of summer? Try my easy recipe for Chilled Cucumber and Dill Greek Yogurt Soup made with Stonyfield Greek Yogurt.

Chilled Cucumber and Dill Greek Yogurt Soup using @stonyfield yogurt #StonyfieldBlogger

I’ve always had a love for cucumbers. From as young as I could remember I would eat slice by slice as a snack. I remember in the summer months visiting my Uncle Sammy’s garden in Pittsburgh, where he grew an insane amount of tomatoes and cucumbers. I’m talking rows and rows of cucumbers and tomatoes. I think of my summers visiting his garden when I eat cucumbers and tomatoes in the summer months. Since it’s so dang hot out right now I figured a nice chilled soup would be good to cool off with. This recipe for Chilled Cucumber and Dill Greek Yogurt Soup is just what the doctor ordered and best of all it’s made in 10 minutes.

Chilled Cucumber and Dill Greek Yogurt Soup using @stonyfield yogurt #StonyfieldBlogger

All you need to make this soup is a high power blender or even a food processor. I used my food processor and it worked just fine. I may or may not have had to puree this soup in my garage while working on this recipe. My baby boy was finally napping and the last thing I was about to do was take a chance and wake him up thanks to a minute’s worth of food processing.  Instead of using sour cream, heavy cream, or milk or a combination of any one of the three I used one cup of Stonyfield Organic Plain Greek yogurt! Did you know that there are 23 grams of protein in just one serving of Greek yogurt. So you can eat this soup guilt free and meat free without having to worry about getting your serving of protein in! Cool off this summer with my super simple and quick recipe for Chilled Cucumber and Dill Greek Yogurt Soup!

Chilled Cucumber and Dill Greek Yogurt Soup using @stonyfield yogurt #StonyfieldBlogger

Looking for more chilled soup recipes? Check out the following bloggers recipes:

Quick Cold Roasted Red Pepper Soup with Greek Yogurt from Cook the Story
Pea Soup from Peaches Please
Chilled Cucumber Peach Soup from Cooking with Books
Chilled Tomatillo & Avocado Soup from The Kitchen Prep
Roasted Red Pepper Greek Yogurt Gazpacho from Take a Bite Out of Boca
Chilled Mango Raspberry Soup from It’s Yummi

Katie Original Recipe

Chilled Cucumber and Dill Greek Yogurt Soup

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 2-1/2 cups

2-1/4 cup servings

Chilled Cucumber and Dill Greek Yogurt Soup

Ingredients

  • 2 European Cucumbers, Peeled
  • 1/4 cup fresh dill, lightly packed
  • 2 tbsp red onion
  • 1 cup Stonyfield Organic Plain Greek yogurt
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp red bell pepper, finely minced

Directions

  1. Peel European cucumbers and cut in quarters. Place in food process (make sure you reserve at least 2 tablespoons of diced cucumber for garnish) along with fresh dill, red onion, Greek Yogurt, salt and black pepper.
  2. Puree for 1 minute until everything is well incorporated. Pour into two bowls and top with one tablespoons each cucumber and red bell pepper.

Notes

You can also add finely diced tomato to garnish. Add additional salt and pepper to taste.

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Summer Basil Pesto Mezzaluna Soup

I love soup. If you’ve been reading Katie’s Cucina for the past 4.5 years you should know this already. I use to make a pot of soup every single week. I would portion off the soup on a Sunday afternoon and have it with my lunch during the work week. Just in the past few week’s I’ve started making a big pot of soup each week. I’m finding that it’s an almost guaranteed way I’ll get to eat lunch with baby in tote.

Baby Ryder in his Bumbo Chair

I am all for quick and easy, and this soup came about because I was hungry after an intense workout at baby boot camp. I just started grabbing food from my pantry and refrigerator. I love a good tortellini soup and as soon as I started scouring my pantry I knew I would use the box of mezzaluna I purchased from World Market a few months back. I’ve made this soup two more times since my original creation. If I can make this soup with a then 3.5 month old bright-eyed and cooing at my feet so can you! I figured I would share a cute photo I snapped of Ryder while I was photographing this soup. He recently started sitting in his Bumbo chair. I think he likes it for the most part and it’s helping him to get the hang of sitting on his own. Of course heavily assisted.

Summer Basil Pesto Mezzaluna Soup

Katie Original Recipe

Summer Basil Pesto Mezzaluna Soup

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: 4-6

Summer Basil Pesto Mezzaluna Soup

Ingredients

  • 48 oz Chicken Stock
  • 5 oz Fresh Spinach
  • 1 tsp Lemon Juice
  • 1 Zucchini, Julianne(about 1 cup)
  • 2 cups Mezzaluna w/ Basil Pesto Filling
  • 1/8 tsp black pepper
  • 1 tsp dill, minced
  • 1 tsp parsley, minced
  • 1/4 cup green onion, sliced

Directions

  1. In a large stock pot, bring the chicken stock to a boil. Then add in the fresh spinach, lemon juice, julianned zucchini, mezzaluna, and black pepper.
  2. Cook for 10 minutes (on medium-high)until the mezzaluna is al dente. Then add in the fresh dill, parsley, and green onions, simmer on low for 5 minutes. Serve and enjoy!
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slow cooker lemon chicken orzo soup

I’m back today with a slow cooker lemon orzo soup recipe. I’ve made this recipe a few times now over the past 9 months and its been a big hit. Plus, who doesn’t love to let the slow cooker do all the work? I adore my KitchenAid Slow Cooker. It is perfect for entertaining because of the easy serve lid. Each side lifts and locks which is convenient for one-handed serving. No need to find a place to put the lid! I also love that my slow cooker has 4 temperature settings! I also love that its oval and not round. Not that it matters when you’re cooking soup, but if you’re roasting meet it’s a nice feature to have.

lemon chicken orzo soup in the slow cookerThe slow cooker lemon chicken orzo soup is chocked full of veggies, chicken, and flavor and makes enough to feed an army! I also love that it doesn’t really require a lot of ingredients. For instance, you only need 2 boneless skinless chicken breast. From the looks of the soup you would think I used a few pounds of chicken. A few veggies, nothing over the top, plus one cup of orzo pasta and you’ve got yourself a heart soup! You can prep your veggies the night before and place them in a container or a baggie to dump into the slow cooker the next morning or spend a few extra minutes in the morning prepping dinner.

Each time I’ve made this soup I’ve given a nice large container to my neighbor to enjoy. One of the times, she was sick and it just worked out perfect. Who doesn’t love a big bowl of homemade soup when your sick? So whether your up north and still battling the frigid temperatures, starting to come down with a cold, or maybe just craving a simple comforting meal; give my recipe for slow cooker lemon chicken orzo soup a try!

I created this original recipe for Food Fanatic.

Disclaimer: I’m a contributor to Food Fanatic and receive compensation for developing recipes. As always all opinions are my own.


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Cream of Asparagus Soup

Valentine’s Day is less than 2 weeks away. How the heck did this happen? Over the next week I’ll be sharing a few delicious recipes you can cook for the one you love this Valentine’s Day. Let’s start with this Cream of Asparagus Soup. You can make this right before dinner or make it ahead of time and reheat the night/day your serving it.  Just because you might not be going out to a fancy restaurant this v-day doesn’t mean you can’t make fancy food at home. If you do chose to stay home, make your meal extra special. Don’t just make a main course and dessert.

Serve several courses just as if you were dining in a 5 star restaurant (of course for a fraction of the cost). Start with a salad like my Beet, Tomato, & Artichoke Salad, then move on to Cream of Asparagus Soup, and then maybe make Steaks with Mushroom Sauce and a little Cauliflower-Leek Puree. Finish off your meal with Puff Pastry w/ Strawberries & Cream. Most of the recipes can be prepared a head of time or at least some of the ingredients can be prepared ahead of time like slicing strawberries and mushrooms, etc.

Normally, we stay home and make a meal together, which is rare since my husband is not the cook in the house, so its a nice welcomed change. It’s nice to cook together every now and then–it makes the meal that much more special. At least it does in our home. This year, since its our last kid-free Valentine’s day I’ve insisted we go out to dinner. This is the last year (for a very long time) that we won’t have to worry about getting a babysitter on Valentine’s day! I don’t care how over-priced the meal is–we are taking advantage of  our last few carefree weeks of no babysitting scheduling needed. In the 12 Valentine’s days we have celebrated together–that is something we have never had to worry about and as it crossed my mind this year I realized we need to enjoy our “last” holiday together as 2. I then started to try and imagine how different next Valentine’s day will be. I envision a baby, sitting in between us in his high chair as we take turn feeding him peas and mashed potatoes! More reasons why we are going out this Valentine’s day. But if you are in our shoes that we will be in next year–make a nice multi-course meal at home and try to enjoy a few minutes together without interruption (easier said then done as I’m told by friends with kids).

Katie Original Recipe

Cream of Asparagus Soup

Prep Time: 5 minutes

Cook Time: 35 minutes

Total Time: 40 minutes

Yield: 4

8 oz.

Cream of Asparagus Soup

Ingredients

  • 1 tbsp EVOO
  • 2 lbs Asparagus, cut 1/2 inch pieces (reserve tips)
  • 32 oz Chicken Broth
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 cup heavy cream

Directions

  1. In a large stock pot, add olive oil and 1/2 inch pieces of asparagus tips. Cook for 5 minutes on medium heat with lid on until asparagus has started to soften. Then add chicken broth to the pot. Cook on high with lid on for 25 minutes. During the last 5 minutes add the asparagus tips and cook until just tender. Remove the tips and set to the side.
  2. Once the asparagus is done, carefully pour the broth and asparagus into a blender. Blend until pureed (about 20-30 seconds). Return back to the stock pot. Add salt and pepper and heavy cream. Cook for 5 minutes on medium-high until cream has thickened and soup is hot. Serve immediately with freshly ground black pepper and steamed asparagus tips.

Notes

Feel free to strain the soup if you don't like the added texture from the pureed asparagus stalks.

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Southwestern  Chicken and Rice Soup

Looking for a spicy soup to warm your soul? I took some of my leftover Southwestern Chicken And Rice Stuffed Peppers and turned it into soup. I didn’t think anything of it. To be honest, I didn’t think I would share the recipe. After a few bites, I knew I had too. And then when my husband, Jon, proclaimed that this was the best soup I’ve ever made I knew I had to share it. He liked the soup better than the actual stuffed peppers its self.

Southwestern  Chicken and Rice Soup using leftover stuffed peppers!

Talk about the best way to repurpose one meal and make it into something totally different! If you arent’ a fan of stuffed peppers you don’t need to make the stuffed peppers. You can still make the soup. Just head on over to get the recipe for Southwestern Chicken And Rice Stuffed Peppers. Place all of that into the stock pot first (chop up the peppers  of course) and then add in the broth and julianne zucchini and squash. You will also of course want to add a little olive oil to the pan before you begin to saute the bell pepper. And maybe cook your soup a little longer than just 15 minutes with the leftover variety. Either way… I think you’ll LOVE this recipe. This Southwestern Chicken And Rice Soup is hearty and flavorful and will keep you warm this winter. Oh and in case you actually have any leftover and don’t feel like eating it again, pour the cooled off soup into a freezer bag and freeze it for another day!

Katie Original Recipe

Southwestern Chicken And Rice Soup

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: 6

Southwestern Chicken And Rice Soup

Ingredients

Directions

  1. Cut the leftover Southwestern Chicken & Rice Stuffed Peppers into bite size pieces. Add them to a large stock pot with 32 ounces of chicken broth and julianne zucchini. Mix well and bring to a boil then simmer for 15 minutes.
  2. Serve and top with fresh cilantro.
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Use up your leftover mashed potatoes and make this decadent and creamy mashed potato soup!

So the leftovers are dwindling? You have random bits and pieces of your holiday dinner scattered throughout your refrigerator? Did you make one, too many potatoes this year? All you need is 3 cups of leftover mashed potatoes to make the most decadent mashed potato soup I’ve ever tasted. I mean this soup is rich, creamy, and full of flavor with only a few ingredients!

My goal after the holidays is to use up and re-purpose all my leftovers. I love to transform them into brand new meals so that everyone isn’t tired of eating a ham dinner for the 15th time in just 3 days. I made over 10 lbs of potatoes for Thanksgiving for just 8 people. That meant that everyone had to eat over a pound of mashed potatoes and we would still have leftovers. The day after any holiday (when I have leftover mashed potatoes) I always make my easy potato pancakes. But then after that if I have any leftover I’m always confused as to what else to make. I did try my friend Joanne’s recipe for Crispy Mashed Potato Mounds which were out of this world delicious. But even after that I still had about 3 cups of leftover mashed potatoes. That is when the thoughts of baked potato soup crossed my mind. Well I should say, Mashed Potato Soup. All I needed were some green onions and bacon to top off the soup and I think I would have been in heaven! With or without the bacon this recipe for Mashed Potato Soup was out of this world delicious! Go ahead, give it a try and use up the last of your leftover mashed potatoes!

Katie Original Recipe

Mashed Potato Soup

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Yield: 4

Mashed Potato Soup

Ingredients

  • 2 tbsp butter
  • 1/2 small onion, diced
  • 1 tbsp all-purpose flour
  • 2-1/2 cups whole milk
  • 3 cups leftover mashed potatoes
  • salt and pepper to taste
  • dried parsley and shredded cheddar cheese for garnish

Directions

  1. In a soup pot melt butter on medium heat, then add in onion. Cook until golden brown (almost caramelized for 10 minutes).
  2. Once the onions are golden in color add the all-purpose flour and mix well until the onions have been coated with the flour mixture. Add the whole milk and stir for one minute.
  3. Then add in the mashed potatoes. Mixing until all the potatoes have broken up. Cook on medium-low heat for 10-15 minutes or until potatoes are smooth. Taste the soup and add salt and black pepper if desired.
  4. Ladle into bowls and top with dried parsley, shredded cheddar cheese, and cracked black pepper. Enjoy!
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Turkey & Stuffing Dumpling Soup

 

Do you struggle to use up your leftovers after the holidays? Over the next few days I’ll be sharing 3 recipes that will help you do just that–use up those leftovers and transform them into something amazing! Today, I’m sharing with you an easy recipe to make Turkey & Stuffing Dumpling Soup. If you had Turkey for Christmas and remembered to save the prized carcass you are in luck! Oh and of course have some leftover stuffing to go along with it. You might be thinking… 90 minutes? I have to be in the kitchen that long? No, not really–your water just needs to boil down to create a flavorful turkey stock. I started making this at 10 am after breakfast and by lunch time we had a comforting lunch waiting for us. Plus, who doesn’t love the smell of turkey soup simmering on the stove top? Turkey & Stuffing Dumpling Soup via KatiesCucina.com

I just did a rough chop to my veggies and let them boil down with the turkey carcass. They absorbed all the turkey flavors, which were deliciuos. The dumplings aren’t your traditional dumplings. Some will fall apart others will remain whole. This isn’t a pretty meal, but its delicious and at the end of the day that is what counts by my standards. When I made this everyone in our home was asking for seconds. I had to fend them off from the last two bowls (pictured above) so I could photograph the recipe. So if you made a turkey this holiday season and still have that carcass give my recipe for Turkey & Stuffing Dumpling Soup a try.

Katie Original Recipe

Turkey & Stuffing Dumpling Soup

Prep Time: 15 minutes

Cook Time: 75 minutes

Total Time: 90 minutes

Yield: 8 servings

Turkey & Stuffing Dumpling Soup

Ingredients

  • 1 turkey carcass (7lb breast)
  • 12 cups water
  • 1 onion, peeled and sliced
  • 1 cup carrots, chopped
  • 2 stalks celery, diced
  • 3 cloves garlic
  • 1 bunch fresh parsley
  • 1 tbsp salt
  • 1/4 tsp black pepper
  • 2 cups leftover cooked turkey, chopped
  • For the dumplings:
  • 1/3 cup flour
  • 2 eggs 2 cups leftover stuffing
  • 1 tbsp chives, minced + extra for garnish

Directions

  1. In a large soup pot, boil 1 (7lb) turkey carcass with 12 cups of water, onion, carrots, celery, garlic, fresh parsley, salt and pepper. Bring to a boil then cook on medium heat for 1 hour. Remove turkey carcass from the soup pot, skim to make sure no bones are left behind. Remove the bunch of parsley from the pot as well and discard.
  2. To the stock pot add in 2 cups of cooked leftover turkey. Reduce heat to low.
  3. While the turkey is cooking with the stock and vegetables make the dumplings. Combine flour, stuffing, two eggs beaten, and chives. Mix well until all the ingredients are blended well together. The dumplings will be sticky--it's ok. That is normal. Make small golf ball like size balls and begin to carefully drop the dumplings into the soup pot. Repeat until you've used half the batter. Wash your hands, and carefully stir the soup. Raise the temperature up to medium heat and then proceed to finish dropping in the remainder of the stuffing dumpling mixture. Cook for 10 minutes and then ladle soup into bowls. Top with additional chives if desired.
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Fall Minestrone Soup

Enjoy a hearty bowl of my recipe for Fall Minestrone Soup made in just one hour! It will have your house smelling good and your body warm on a cold fall day. Fall Minestrone Soup from KatiesCucina.com

Nothing screams comfort food to me than a big pot of soup; Fall Minestrone Soup to be exact. Especially on a cold day. Granted Florida does not get that cold, but lately we have had a few cold fronts come through… That has sparked me to make a little more soup than normal. I also have found the brothy soups that I use to once slurp up and feel full on do nothing for me now. So I’ve been “beefing” up our soups–no not with actual beef, but making them hearty. I eat like I’m a teenage boy and I need hearty food! No one needs to worry–this baby is being well fed!

Fall Minestrone Soup from KatiesCucina.com

I created this hearty pot of Fall Minestrone Soup and then topped it with what I called “croutons” although let’s get real… it was stale italian bread. I then smeared on some store-bought pesto and sprinkled grated parmesan cheese on top. I’m drooling just writing about this Fall Minestrone Soup.
Katie Original Recipe

Fall Minestrone Soup

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 65 minutes

Yield: 8

Fall Minestrone Soup

Ingredients

  • 3 strips bacon, diced
  • 3 carrots, sliced
  • 3 ribs celery, sliced
  • 2 cups butternut squash
  • 1 vidalia onion, diced
  • 2 cloves garlic, minced
  • 1/2 tsp dried thyme
  • 1 16oz. can of diced tomatoes
  • 1 32 oz. box of chicken broth
  • 1 32 oz. box of white wine and herb chicken broth
  • 2 cups ditalini pasta
  • 1 16 oz. can of cannellini beans, rinsed and drained
  • 2 cups fresh spinach

Directions

  1. In a large stock pot, on medium heat cook diced bacon until crispy (about 5 minutes). Then add the carrots, celery, butternut squash, onion, garlic, dried thyme, and 1 cup of the chicken broth and cook for 15 minutes with lid on (stirring occasionally).
  2. Add tomatoes, pasta, and remaining chicken stock. Cook for 10 minutes then add the rinsed beans and spinach. Mix well and cook for an additional 10 minutes.
  3. Ladle soup into bowls. Slice stale Italian bread (or toast fresh bread) with pesto and parmesan cheese.
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Grilled Corn Chowder from KatiesCucina.com

Grilled Corn. I can’t get enough of it in the summer months. It wasn’t until last year that I started enjoying grilled corn. Earlier this month, while cruising the Caribbean I got caught up on some of my magazines on one of our sea days. As I flipped through the magazine this recipe for Grilled Corn Chowder popped out at me. I read through the recipe and flagged it to make when I got back home. And that I did…

Grilled Corn Chowder from KatiesCucina.com using the @OXO Corn Stripper

I also reached out to OXO to try out their corn stripper tool. If there is one thing I hate in life it is cutting corn of the cob. The kernels go everywhere and before I know it my kitchen is a mess. My husband was not happy to see yet another “kitchen gadget” arrive at our home, but I promised him this would be one gadget that would get great use–especially in the summer! I used it and we were both in awe… awe at how clean the kitchen was and how quickly I was able to cut off the corn off the cob in no time! Seriously, if y’all make lots of corn recipes or have a picky eater who refuses to eat the corn off the cob (or like me lacked front teeth for multiple summers in a row growing up), you will want to invest in the corn stripper.

Grilled Corn Chowder from KatiesCucina.com

I know some of you may be thinking that I’m out of my mind to be making soup in the summer… I’m not… well ok, maybe. But for those who know me in real life I’m a soup connoisseur and love to eat soup all year round. This grilled variety hits the spot and even better its vegetarian friendly!

Adapted from Better Homes and Garden July 2013

Grilled Corn Chowder

Prep Time: 35 minutes

Cook Time: 20 minutes

Total Time: 55 minutes

Yield: 4

Grilled Corn Chowder

Ingredients

  • 4 ears of fresh sweet corn, husked and silks removed
  • 1 poblano pepper
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 medium onion, chopped
  • 1 tbsp garlic, minced
  • 1 tsp cumin
  • (1) 14oz can vegetable stock
  • 1 medium potato, peeled and cubed
  • 2 tbsp all-purpose flour
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1-1/2 cups whole milk
  • Cilantro and Lime for garnish

Directions

  1. Preheat your grill to medium heat. Grill the corn and poblano pepper for 15 minutes. The pepper should be charred and the corn should be tender with some grill marks. Remove from the grill and let the corn and pepper cool to room temperature. When the corn is cool enough to handle, using the corn stripper, remove the kernels off the cob. You'll also want to remove the skin off the poblano pepper, slice it in half, and remove the seeds. Set both corn and poblano pepper to the side.
  2. In a large soup pot, heat oil and butter over medium heat. Add onion and garlic. Cook until tender, about 5 minutes. Add the cumin and cook until fragrant about 1 minute. Stir in 1-1/2 cups of grilled corn kernels, vegetable stock, and peeled and chopped potato. Mix well and bring to a boil then reduce heat. Simmer, covered, for 10-15 minutes until the potato is cooked (stir occasionally).
  3. In a bowl add the flour, salt, and pepper and mix. Then stir in the whole milk into the flour mixture. Stir until smooth.
  4. Gradually stir the whole milk mixture into the soup as well as half of the poblano pepper. Cook for five minutes, stirring until slightly thick and bubbly. Using an immersion blender, puree the mixture to desired consistency. Ladle soup into bowls, top with remaining grilled corn kernels, chopped poblano pepper, and cilantro.
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