6 Ingredient Roasted Poblano Pepper Potato Soup Recipes
ROASTED PEPPER POTATO SOUP
I really enjoy potato soup, and this rich creamy version is different than most I've tried. I like its lemon and cilantro flavors, but you can adjust the ingredients to best suit your family's taste buds. --Hollie Powell of St. Louis, Missouri
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, saute onions in oil until tender. Stir in the roasted peppers, chiles, cumin, salt and coriander. Cook and stir for 2 minutes. Stir in potatoes and broth; bring to a boil. , Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. Stir in cilantro and lemon juice. Cool slightly. In a blender, process the cream cheese and half the soup until smooth. Return all to pan and heat through.
Nutrition Facts : Calories 204 calories, Fat 9g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 1154mg sodium, Carbohydrate 26g carbohydrate (0 sugars, Fiber 4g fiber), Protein 6g protein.
POTATO POBLANO SOUP
I think this originally came from the Too Hot Tamales Show but I've made some minor changes. The original recipe calls for 2 strips thick-cut bacon. I seldom cook with bacon but when I do I save the drippings, so I usually have a container of that in the fridge. I've also increased the poblanos because I love 'em! I buy 6 or 8 at a time, roast them and freeze them whole. They peel easily when thawed.
Provided by Fran6
Categories < 60 Mins
Time 45m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Saute onion in bacon grease until softened.
- Add poblano and garlic and saute several more minutes.
- Add chicken stock and potatoes and bring to a boil. Reduce heat and simmer about 20 minutes until potatoes are tender.
- Puree with stick blender (or CAREFULLY in regular blender or food processor), being careful not to overprocess (which results in gummy soup).
- Stir in sour cream. Add salt and pepper to taste.
- Serve sprinkled with queso fresco cheese.
Nutrition Facts : Calories 284.4, Fat 11, SaturatedFat 5.1, Cholesterol 19.6, Sodium 867.3, Carbohydrate 39.2, Fiber 5.1, Sugar 4.7, Protein 9.3
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- 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.
- 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.
- 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.
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