Creamy Poblano Potato Soup
- 1 - 4 oz package Idahoan® Scalloped Homestyle Casserole
- 1 - 4 oz package of Idahoan® Roasted Garlic Flavored Mashed Potatoes, dry
- 3 poblano peppers, broiled, skinned, seeded and diced
- 3 Tbsp butter
- 1 large onion, chopped
- 2 - 32 oz chicken broth
- 2 cups milk
- Salt & pepper to taste
- Assorted toppings – sour cream, chopped green onions, shredded cheese,
- diced cooked bacon
- Broil poblanos to blacken skin. Cool, remove skin and seeds, cut into ½ dice and set aside.
- Melt butter over medium heat in a large stock pot. Add onion and sauté 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.
Recipe by Idahoan Mashed Potatoes - Idahoan Foods LLC at https://idahoan.com/recipe/creamy-poblano-potato-soup/
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