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Creamy Poblano Potato Soup

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"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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servings 249 cals
Original recipe yields 6 servings

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  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.


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

Nutrition Facts

Per Serving: 249 calories; 15.8 g fat; 14.4 g carbohydrates; 9.5 g protein; 48 mg cholesterol; 1844 mg sodium. Full nutrition

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