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.

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.

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

The word “stew” can refer to both a dish and a make dishes method. Stewing involves not fast cooking chunks of meat, raw fruit or beans in a tastefull liquid . It’s same as to braising, instead it makes have a few notable differences. The meat is chopped into smaller pieces instead of being cooked whole , and the liquid completely covers the essential in a stew as compared to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking meal that warms you up on a cold , winter day. It’s right that ; a bowl of old menu of beef stew does have warming featured food , but stew’s comfort factor goes way beyond protecting you from the chill . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the ultimate comfort food, no matter the weather.