Creamy Poblano Potato Soup

Creamy Poblano Potato Soup

Idahoan

"This potato soup uses not one, but TWO types of potatoes. The mashed thickens and gives creaminess while the scalloped adds texture. The poblanos? Well, they just add a little bit of kick to take this soup to the next level of deliciousness."
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Ingredients

servings 249 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 249 kcal
  • 12%
  • Fat:
  • 15.8 g
  • 24%
  • Carbs:
  • 14.4g
  • 5%
  • Protein:
  • 9.5 g
  • 19%
  • Cholesterol:
  • 48 mg
  • 16%
  • Sodium:
  • 1844 mg
  • 74%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

Print
  1. Broil poblanos to blacken skin. Cool, remove skin and seeds, cut into 1/2 dice and set aside.
  2. Melt butter over medium heat in a large stock pot. Add onion and saute until starting to soften, about 5 minutes.
  3. Add broth and bring to a boil.
  4. Crush scalloped potatoes into small pieces and add along with the cheese packet. Cook 30 minutes, or until potatoes are tender.
  5. Add milk and bring back to a simmer.
  6. Stir in mashed potatoes and diced poblano and simmer 5 to 10 more minutes.
  7. Top with assorted toppings and serve.

Footnotes

  • Related products:
  • Roasted Garlic Flavored Mashed Potatoes
  • Scalloped Homestyle Casserole

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