Dinner for 4

Potato Poblano Soup

Name: Potato Poblano Soup
Total time: 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 16 oz potatoes; 5 oz poblano peppers; 2 tbsp vegetable oil; 1/2 cup white onion; 2 small garlic cloves; 4 cups chicken broth; 2 cups water (optional); 1 sprig cilantro; salt & pepper to taste (optional); 8 oz panela cheese

Potatoes and roasted poblanos simmer with onion, garlic, and broth before the soup is finished with panela cheese.

$2.81per serving $$

30 minstart to table

4servings

Mexican Family Lunches Dinners Cold-weather comfort Winter

Ingredients

16 oz potatoes
5 oz poblano peppers
2 tbsp vegetable oil
1/2 cup white onion
2 small garlic cloves
4 cups chicken broth
2 cups water (optional)
1 sprig cilantro
salt & pepper to taste (optional)
8 oz panela cheese

Steps

Cook the poblanos in 1 tablespoon of oil in a large pot over medium-high heat for 6 minutes, then chop them.
Heat the remaining oil in the pot and cook the onion and garlic for 3 minutes.
Add the potatoes, poblanos, chicken broth, water, cilantro, salt, and pepper.
Bring the soup to a boil, reduce the heat, and simmer for 15 minutes until the potatoes are tender.
Remove the cilantro, stir in the panela cheese, and simmer for 2 minutes before serving.