A couple of days ago, a friend posted that she had fixed potato soup for their dinner. Vince had already said that he wanted to have hot dogs and used them up before we forgot about them in the fridge. Hot dogs are fine every now and then . . like once a year . . but I’m not a big fan and I was trying to think what else I could fix. When my friend mentioned potato soup, I found this recipe and had everything to make it except the Ancho chili powder. I had something called Aleppo Pepper so I used that and I think it was a good substitute. I have ancho peppers growing. Hopefully they’ll make peppers, which I can freeze dry and make into powder but for now, the Aleppo Pepper was fine.
It was really good and is now my go to recipe for potato soup. I froze the leftovers because I knew I wouldn’t stop eating it til it was gone and I’d rather save it for one of those days when I’m craving potato soup.
Susan Nixon says
Well, yummy. Anything with potatoes makes sense to me. =)
Rebecca in SoCal says
I looked up the Scoville units on the peppers, and Aleppo are MUCH hotter than ancho. You may find the soup to be quite different made as written. Also, learned today: I thought ancho were just dried Poblano peppers, but found that they are also the ripened version of Poblanos!
Judy Laquidara says
The Aleppo wasn’t hot at all. In fact, I added more than the recipe called for because I didn’t even taste it with the recommended amount. Poblano peppers are crazy! One year we grew some that were so hot we couldn’t eat them. A friend said “Oh, they won’t be too hot for me!” so we gave him a bag of them and he swore they almost sent him to the ER. I’ve never had such hot poblano peppers before or since. They looked like poblano peppers and every now and then, I’d get a few that we could eat but some of them were brutal.