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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Recipe Summary

Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Assorted Toppings:

Directions

Instructions Checklist
  • Broil poblanos to blacken skin. Cool, remove skin and seeds, cut into 1/2 dice and set aside.

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  • Melt butter over medium heat in a large stock pot. Add onion and saute until starting to soften, about 5 minutes.

  • Add broth and bring to a boil.

  • Crush scalloped potatoes into small pieces and add along with the cheese packet. Cook 30 minutes, or until potatoes are tender.

  • Add milk and bring back to a simmer.

  • Stir in mashed potatoes and diced poblano and simmer 5 to 10 more minutes.

  • Top with assorted toppings and serve.

Related products:

Roasted Garlic Flavored Mashed Potatoes

Scalloped Homestyle Casserole

Nutrition Facts

324 calories; protein 10.9g 22% DV; carbohydrates 27.9g 9% DV; fat 17.5g 27% DV; cholesterol 48.4mg 16% DV; sodium 2170.7mg 87% DV. Full Nutrition