Potato soup with roasted poblano, shiitake, corn and epazote

Cut boiling potatoes into one inch pieces; put in a good-sized saucepan with three halved garlic cloves and about three cups of broth.

Cover and simmer over medium heat about 15 minutes, until the potatoes are completely tender.

Roast a poblano directly over a burner on high, turning until blackened and blistered; cover in a bowl with a kitchen towel and steam about 10 minutes.

Wipe off the blackened skin, pull out stem and seeds, rinse briefly under cold water and chop small.

Puree the soup base with an immersion blender (or in a blender) until smooth.

Add the poblano, cut-up shiitake mushrooms, fresh corn, a sprig of epazote and the last half of the chicken broth; cover and simmer about 10 minutes.

Season with a generous teaspoon of salt and taste.

Serve topped with a dollop of Mexican crema and crumbled crispy bacon.