4 bell or poblano peppers
2 onion, sliced thinly
6 cloves garlic, minced
12 oz pilsner beer
6 cups stock or water or a mix
2 lbs potatoes, any variety
sour cream and cilantro to garnish


  1. Char the peppers over a grill or burner until the skins blacken then transfer to a metal bowl and cover to let the peppers steam
  2. In a soup pot, heat a glug of olive oil over medium heat and sweat the onions and garlic with a big pinch of salt
  3. Add the beer and reduce by half
  4. Add the stock and potatoes. Bring to a boil, reduce to a simmer and cook until the potatoes are tender
  5. Slip the peppers out of their skins and remove seeds then cut into small pieces
  6. Add to the soup
  7. Taste and adjust seasoning
  8. Garnish with a dollop of sour cream and chopped cilantro