Are you ready to indulge in a creamy, cheesy delight that will warm your soul? This Cheesy Poblano Potato Soup is not just any ordinary soup; it's a luscious blend of flavors that will transport your taste buds straight to Mexico! With just a handful of simple ingredients, you can create a hearty dish that’s perfect for cozy evenings or impressing guests at dinner parties. Get ready to discover the secret to making this irresistible comfort food that will leave everyone asking for seconds!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 2 large potatoes, peeled and diced
- 1 poblano pepper, chopped
- 1 onion, chopped
- 3 cups vegetable broth
- 1 cup shredded cheddar cheese
- 1 cup heavy cream
- Salt and pepper to taste
Instructions
- Prepare all ingredients by peeling and dicing potatoes into small, uniform cubes, finely chopping the poblano pepper and onion to ensure even cooking and distribution of flavors.
- Heat a large soup pot over medium heat and add a small amount of olive oil or butter to prevent sticking.
- Sauté the chopped onions until they become translucent and slightly softened, approximately 3-4 minutes, stirring occasionally to prevent burning.
- Add the chopped poblano pepper to the pot and continue cooking for an additional 2-3 minutes to release their aromatic flavors and slightly soften the pepper.
- Add the diced potatoes to the pot and stir to combine with the onions and poblano peppers, ensuring even coating.
- Pour the vegetable broth into the pot, covering the potato mixture completely, and bring to a gentle boil.
- Reduce heat to low-medium and simmer the soup for 15-20 minutes, or until the potatoes are tender and can be easily pierced with a fork.
- Use a potato masher or the back of a wooden spoon to partially mash some of the potatoes, creating a thicker, creamier soup texture.
- Stir in the heavy cream, reducing heat to low and allowing the soup to gently warm without boiling.
- Gradually add the shredded cheddar cheese, stirring continuously until the cheese is completely melted and incorporated into the soup.
- Season with salt and pepper to taste, adjusting the seasoning as needed for optimal flavor balance.
- Remove from heat and let the soup rest for 2-3 minutes to allow flavors to meld and slightly cool.
- Serve hot, optionally garnishing with additional cheese, chopped green onions, or a dollop of sour cream for extra richness.
Tips
- Prep Ahead: To save time, peel and dice the potatoes, chop the poblano pepper, and onion in advance. This will streamline your cooking process and keep you organized.
- Sautéing Technique: Make sure to sauté the onions until they are translucent; this step is crucial for developing a rich base flavor in your soup.
- Control the Heat: When adding the heavy cream, keep the heat low to prevent it from curdling. Gentle warming is key to achieving a smooth, creamy texture.
- Cheese Choice: While cheddar cheese adds a wonderful flavor, feel free to experiment with other cheeses like Monterey Jack or Pepper Jack for an extra kick!
- Texture Preference: If you prefer a chunkier soup, only mash a portion of the potatoes. Alternatively, for a smoother consistency, mash more thoroughly or use an immersion blender.
- Garnish Creatively: Elevate your soup presentation with toppings like fresh cilantro, avocado slices, or a sprinkle of smoked paprika for added flavor and visual appeal.
- Storage Tips: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of broth or cream to restore creaminess.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 25g
Protein: 12g
Fat: 28g
Saturated Fat: 17g
Cholesterol: 90mg
