Creamy Poblano Potato Soup

This soup is one of my all time favorite and the most popular dish I’ve brought to a potluck and its easy!! It’s spicy, creamy and hearty and after coming off the flu it’s exactly what I need!

What you’ll need;

2 large / 4 small  Russet Potatoes

1/2 large White/ Yellow Onion

1 box Chicken Stock

12 oz. Evaporated milk

8 oz. Queso Fresco

2 Poblano Chiles

Salt and Pepper

*Optional – garnish with cilantro

1.) Put washed poblanos in preheated oven at 475 degrees

2.) Rough chop onion and potatoes

3.) Sautee Onion and potatoes in large pot until lightly brown and tender

4.) Season with salt and pepper, and add stock

5) Once poblanos are roasted, remove from oven and place in brown paper bag/ oven bag to make skin removal easy

6.)  Once chile skin is removed chop poblanos and add to soup

7.)  Add evaporated milk

8.) Chopped Queso Fresco into cubes and add

9) Let Simmer

10) Enjoy- top with cilantro if you’d like!

If you try it let me know if you like it!

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