Creamy Poblano Potato Soup
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Ingredients
servings 249Original recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Broil poblanos to blacken skin. Cool, remove skin and seeds, cut into 1/2 dice and set aside.
- 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.
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Footnotes
- Related products:
- Roasted Garlic Flavored Mashed Potatoes
- Scalloped Homestyle Casserole