Cheesy Potato Poblano Soup
Creamy, velvety potato soup is elevated with the addition of smoky roasted poblano peppers.
Servings: 8 servings
Calories: 244kcal
Equipment
- Food processor
- Sheet pan
- Soup Pot
- Blender (use an immersion/stick blender if available)
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
Serving: 0.5Cup | Calories: 244kcal | Carbohydrates: 26g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 40mg | Sodium: 820mg | Potassium: 626mg | Fiber: 4g | Sugar: 5g | Vitamin A: 965IU | Vitamin C: 71mg | Calcium: 94mg | Iron: 1mg |
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