CREAMY POBLANO POTATO SOUP

Creamy Poblano Potato Soup image

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.

Provided by Idahoan

Categories Trusted Brands: Recipes and Tips Idahoan®

Yield 6

Number Of Ingredients 12

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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

Steps:

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.

Nutrition Facts : Calories 323.7 calories, Carbohydrate 27.9 g, Cholesterol 48.4 mg, Fat 17.5 g, Fiber 3 g, Protein 10.9 g, SaturatedFat 9.9 g, Sodium 2170.7 mg, Sugar 7.3 g