When it comes to flavor, this soup has plenty of it!
There are so many wonderful things to love about this cheesy poblano potato soup. When it comes to flavor, this soup has plenty of it! The mild, smoky heat from the roasted poblano peppers pairs perfectly with the tender potatoes and creamy cheese. And while it tastes ultra indulgent, this soup is surprisingly light and healthy. It’s the perfect option when you’re in need of a little warmth and comfort but want to stick to a healthy eating plan!
Ingredients Needed for This Savory Potato Soup
The ingredients of this yummy soup are relatively simple. Here’s what the recipe calls for:
- Poblano peppers
- Olive oil
- Onion
- Yukon gold potatoes
- Vegetable broth
- Salt
- Black pepper
- Heavy cream
- Monterey jack cheese
As with any of our recipes, we want you to feel free to add, change, or omit ingredients to truly make it your own! Let us know if you switch things up in the comment section!
How to Make Cheesy Poblano Potato Soup
We’ll begin by roasting the poblanos. Preheat your oven to 400°F and lay the poblanos on a rimmed baking sheet. Roast the peppers for 25 to 30 minutes, flipping once halfway through, until the skins are charred and the peppers are softened.
As the poblano peppers roast, let’s get the soup pot ready. Warm up the pot over medium-high heat and add two teaspoons of olive oil. Toss in the diced onions and sauté until they become translucent, about 5 minutes.
Next, throw in the cubed potatoes, broth, salt, and pepper. Bring them to a boil and then lower the heat to a gentle simmer. Let it bubble away until a fork easily pierces the tender potatoes.
Once cooked, we need to blend those tender potatoes! Pop them right into your blender or keep them in the pot if you’re using an immersion blender. Peel and puree your roasted peppers and mix them in with the spuds. Then, add 1 cup of that savory broth we used earlier to the blender or pot. Blend it all up until it’s perfectly smooth, then transfer it back to the pot if you used a regular blender.
Now let’s stir in a splash of rich heavy cream to put the finishing touches on our potato puree. Once it’s smooth as silk we’ll gently reheat our soup over medium heat until it starts to simmer. This is the moment to adjust the seasoning to your taste. Stir in some grated Monterey jack cheese so it melts into luscious gooeyness right before serving
The heat will bring out all that cheesy flavor. Can’t you just smell the tantalizing aroma of poblano peppers and melty cheese? This comforting cheesy poblano potato soup is ready for the tasting! Dig in while it’s hot and savor the deliciousness.
Frequently Asked Questions
Here are some of the most frequently asked questions about this cheesy poblano potato soup. If you don’t see the information you’re looking for, leave your question in the comment section!
Can I substitute poblano peppers with another type of pepper?
If you can’t find poblano peppers or prefer a different flavor, you can substitute them with other mild peppers like Anaheim peppers or bell peppers. However, keep in mind that the flavor profile will change slightly.
Can I make this potato soup ahead of time?
Yes, you can make the cheesy poblano potato soup ahead of time and store it in an airtight container in the refrigerator for up to 4 days. Reheat it gently on the stove top over low heat, stirring occasionally, until warmed through. You may need to add a splash of milk or broth to thin out the soup if it thickens upon reheating. You can also reheat it in the microwave if you’re in a pinch.
Can I freeze cheesy poblano potato soup?
While you can freeze this potato soup, the texture of the potatoes and cheese may change slightly after thawing and reheating. If freezing, let the soup cool completely before transferring it to freezer-safe containers. Leave some room at the top for expansion, and store it in the freezer for up to 3 months. Thaw the soup overnight in the refrigerator before reheating it on the stove.
Serving Ideas for Cheesy Poblano Potato Soup
Our cheesy poblano potato soup recipe is super yummy as is, but it also pairs well with a variety of toppings and sides. Some mouth watering ideas include crispy bacon bits, chopped green onions, sour cream, or a side of crusty bread or tortilla chips for dipping.
You might also be looking to serve this as a decadent starter course. If that’s the case, you’re going to need a main course! Here are some Southwestern recipes that would go perfectly with this cheese poblano soup:
- Healthy Chicken Taco Casserole
- Salsa Verde Chicken Casserole
- Chipotle Chicken Tostadas
- Sheet Pan Steak Fajitas
- Slow Cooker Pork Carnitas
Cheesy Potato Poblano Soup
Ingredients
- 4 poblano peppers whole
- 2 teaspoons olive oil
- 1/2 onion peeled, 1/2" dice
- 2 pounds potatoes yukon gold, peeled, 1" dice
- 4 cups vegetable broth
- 1 teaspoon salt
- 1/4 teaspoon black pepper ground
- 1 cup heavy cream
- 1/2 cup Monterey jack cheese grated
- lime wedge optional, for garnish
- cilantro optional, for garnish
Instructions
- Preheat oven to 400 degrees F.
- Place poblanos on a rimmed sheet pan and roast in oven for 25-30 minutes, until softened and charred on the outside, flipping once halfway through cooking time. Remove from oven, set aside & cool.
- While poblanos are roasting, prepare the potato soup. Preheat soup pot over medium-high heat. Add 2 teaspoons olive oil.
- Saute' onions until translucent, about 5 minutes.
- Add cubed potatoes, broth, salt & pepper. Bring to a boil.
- Reduce heat to a low boil and allow to cook until potatoes fall easily from a fork when pierced. Remove. Strain, reserving liquid.
- Place potatoes in blender (or back in pot if using an immersion/stick blender)
- Peel and puree roasted peppers, and add to potatoes.
- Add 1 cup broth used in cooking to blender (or pot if using immersion/stick blender).
- Process until smooth, then return to pot if using conventional blender. Add heavy cream.
- Heat over medium heat until simmering.
- Adjust seasoning to taste, stir in grated cheese until melted, and serve while hot.
Nutrition Information
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Can’t get enough of this cheese poblano potato soup? We don’t blame you! But we’ve got more recipes that use similar ingredients. Take a look at some of these:
- Stuffed Poblano Peppers
- Stuffed Bell Peppers with Mexican Rice
- Creamy Spinach Poblano Salmon
- Slow Cooker Corn, Crab, and Poblano Chowder
- Slow Cooker Meatball and Potato Soup
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