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.
Broil poblanos to blacken skin. Cool, remove skin and seeds, cut into 1/2 dice and set aside.
Melt butter over medium heat in a large stock pot. Add onion and saute 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.
Per Serving: 324 calories; protein 10.9g; carbohydrates 27.9g; fat 17.5g; cholesterol 48.4mg; sodium 2170.7mg.