Creamy Poblano Potato Soup

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.

INGRIDIENT

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

DIRECTION

Step: 1

Broil poblanos to blacken skin. Cool, remove skin and seeds, cut into 1/2 dice and set aside.

Step: 2

Melt butter over medium heat in a large stock pot. Add onion and saute until starting to soften, about 5 minutes.

Step: 3

Add broth and bring to a boil.

Step: 4

Crush scalloped potatoes into small pieces and add along with the cheese packet. Cook 30 minutes, or until potatoes are tender.

Step: 5

Add milk and bring back to a simmer.

Step: 6

Stir in mashed potatoes and diced poblano and simmer 5 to 10 more minutes.

Step: 7

Top with assorted toppings and serve.

NUTRITION FACT

Per Serving: 324 calories; protein 10.9g; carbohydrates 27.9g; fat 17.5g; cholesterol 48.4mg; sodium 2170.7mg.

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