Creamy Poblano Soup

1 large onion, chopped

2 tbsp unsalted butter

3 cups chicken stock

1oz cream cheese, sliced

3 poblanos, roasted seeded and chopped (minimum 3, go hard)

1 cup sour cream or plain yogurt

crumbled queso blanco and lime wedges for garnish

1 - Cook onion in butter in a medium saucepan over medium heat until soft but not browned.

2 - Add chicken stock and cream cheese, stir until stock is hot and cheese is melted.

3 - Cool, then puree with roasted poblanos in a food processor, blender, or with immersion blender.

4 - Return soup to pot, add sour cream, yogurt and heat through but do not boil.

5 - Serve hot or chilled, garnished with queso fresco and lime wedges.

I think the vegan alternatives use vegan butter for the butter and blended nuts to replace the cream cheese and sour cream/yogurt, and of course veggie stock for the chicken stock. Do a few small crispy tacos or quesadillas to dip in there, too.

edit: I copied this out from the recipe I use and forgot to mention that beyond going hard on the poblanos, you can use other peppers too. I use jalapenos, serranos, and anaheims in addition, depending on what's in the fridge.