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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This easy to make mild soup is hearty and warming. Serve with salad and bread for a full meal. Add sausage or bacon if desired. Prep time does not include time to cool potatoes. Ingredients:
water |
8 small yukon gold potatoes |
2 poblano chiles |
1 -3 red chile |
1 cup cheese |
1/2-1 cup cream |
salt |
pepper |
tortilla chips (optional) |
Directions:
1. Peel and dice potatoes. Remove seeds from chilies and chop finely. Place potatoes and chilies in a large stockpot and cover with water to approximately 1 inch over potatoes. Bring to boil, reduce to simmer, and cook 10-15 minutes or until potatoes are easily pierced with fork. Remove from heat and let cool.
2. Blend potatoes and chilies, along with the water, until pureed. You can use a food processor or immersion blender. Do this in batches if needed.
3. Return potato puree to the stockpot and place on medium-low heat. Add cream to desired consistency and heat until heated through. Add cheese and stir until completely melted. Season with salt and pepper as desired.
4. Top with crumbled tortilla chips if desired.
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