Poblano & Purple Potato Soup with Smoked Paprika Oil and Cilantro Yogurt Serving Size - 5 Prepared By - Janine & Terry Recipe Rating
			1 tbsp. olive oil 1 medium-sized yellow onion, diced 2 cloves garlic, minced 2 large poblano peppers, diced 1 lb. purple Idaho potatoes, unpeeled and diced (or same amount creamer or regular Idaho potatoes) 3 cups chicken or vegetarian stock salt to taste 1/2 tsp smoked paprika 2 tbsp. olive oil 1/2 cup cilantro, leaves and stems ok 1/2 cup plain yogurt (non-fat is ok, Greek-style is preferred) 4 slices of ham
			Set a large pot over medium-high heat. Once it’s hot, add the olive oil and onions. Saute the onions for about 5 - 7 minutes, or until soft and starting to brown. Add the garlic and saute for an additional minute, then add the peppers. Continue cooking for 5 minutes, or until the peppers just begin to soften. Add the potatoes and stock and bring to a simmering boil. Cover, reduce the heat to medium-low and cook for 20 minutes, stirring occasionally until the potatoes are fork-tender. While the soup cooks, make the toppings. Stir the smoked paprika into the olive oil until mostly combined. Set aside. Use your blender to blend the yogurt and cilantro. Set aside. Place the ham slices under the broiler until the crisp and brown, then chop them into small bits. Set aside. Remove from heat and blend thoroughly until soup is smooth. Taste and add salt if needed. Ladle the soup into bowls, then drizzle with the smoked paprika oil, cilantro yogurt and sprinkle with the ham bits. Serve immediately.