Creamy Poblano Potato Soup recipe
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Ingredients
- 1 (4 ounce) package Idahoan® Scalloped Homestyle Casserole 1 (4 ounce) package Idahoan® Roasted Garlic Flavored Mashed Potatoes, dry 3 poblano peppers - broiled, skinned, seeded, and diced 3 tablespoons butter 1 large onion, chopped 2 (32 ounce) cartons chicken broth 2 cups milk Salt and pepper to taste sour cream chopped green onions shredded cheese diced cooked bacon
Nutrition Info
- 323.7 caloriescarbohydrate: 27.9 gcholesterol: 48.4 mgfat: 17.5 gfiber: 3 gprotein: 10.9 gsaturatedFat: 9.9 gservingSize: -sodium: 2170.7 mgsugar: 7.3 gtransFat: : -unsaturatedFat: : -
Directions Creamy Poblano Potato Soup
Directions
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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.