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    You are in: Home / Recipes / Potato Poblano Soup Recipe
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    Potato Poblano Soup

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Fran6's Note:

    I think this originally came from the Too Hot Tamales Show but I've made some minor changes. The original recipe calls for 2 strips thick-cut bacon. I seldom cook with bacon but when I do I save the drippings, so I usually have a container of that in the fridge. I've also increased the poblanos because I love 'em! I buy 6 or 8 at a time, roast them and freeze them whole. They peel easily when thawed.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Saute onion in bacon grease until softened.
    2. 2
      Add poblano and garlic and saute several more minutes.
    3. 3
      Add chicken stock and potatoes and bring to a boil. Reduce heat and simmer about 20 minutes until potatoes are tender.
    4. 4
      Puree with stick blender (or CAREFULLY in regular blender or food processor), being careful not to overprocess (which results in gummy soup).
    5. 5
      Stir in sour cream. Add salt and pepper to taste.
    6. 6
      Serve sprinkled with queso fresco cheese.

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    Nutritional Facts for Potato Poblano Soup

    Serving Size: 1 (357 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 284.4
     
    Calories from Fat 98
    34%
    Total Fat 10.9 g
    16%
    Saturated Fat 5.1 g
    25%
    Cholesterol 19.5 mg
    6%
    Sodium 867.2 mg
    36%
    Total Carbohydrate 39.1 g
    13%
    Dietary Fiber 5.1 g
    20%
    Sugars 4.6 g
    18%
    Protein 9.3 g
    18%

    The following items or measurements are not included:

    queso fresco

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