Potato Poblano Soup
This is an incredibly easy soup to make. It’s made with diced potatoes and roasted Poblano peppers, and served with cubes of creamy Panela cheese. You can enjoy it with warm tortillas or crusty warm bread.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 16 oz. potatoes (diced)
- 5 oz. Poblano Peppers (roasted and cut into strips*)
- 2 Tablespoons of vegetable oil (or butter)
- 1/2 cup white onion (chopped)
- 2 small garlic cloves (chopped)
- 4 cups chicken broth
- 2 cups water (optional)
- 1 sprig of Cilantro
- Salt & pepper to taste
- 8 oz. Panela Cheese (diced)
Instructions
- 1
Place the potatoes in a saucepan with 4 cups of cold water. Turn the heat to medium high and bring to a boil. Once it has come to a boil, reduce the heat and simmer for 8 minutes. The potatoes have to be cooked, but still firm.
- 2
Remove the potatoes from the heat and drain, then set aside.
- 3
Heat the oil in the saucepan, then add the chopped onion and garlic. Sauté for two minutes over medium heat until the onion becomes transparent.
- 4
Stir in the precooked potatoes and Roasted Poblano pepper strips. Cook for two more minutes and then pour in the chicken broth. Add the cilantro sprigs and let everything simmer for 8 minutes. Make sure your potatoes are still firm, but cooked. Season with salt and pepper to taste.