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    You are in: Home / Recipes / Sopa De Queso (Cheese Soup With Green Chile and Potato) Recipe
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    Sopa De Queso (Cheese Soup With Green Chile and Potato)

    Total Time:

    Prep Time:

    Cook Time:

    7 hrs

    30 mins

    6 hrs 30 mins

    ratherbeswimmin''s Note:

    In 'The Mexican Slow Cooker' by Deborah Schneider

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    Ingredients:

    Servings:

    Units: US | Metric

    To Serve

    Directions:

    1. 1
      Heat the butter in a skillet over medium heat.
    2. 2
      Add the onion and garlic and cook slowly, stirring often, for 2 minutes.
    3. 3
      Add the tomato and cook, stirring frequently, until the pan is almost dry, about 5 minutes.
    4. 4
      Transfer to a 5-quart slow cooker.
    5. 5
      Peel the potatoes and cut into neat 1/2-inch cubes.
    6. 6
      You should have about 4 cups.
    7. 7
      Add to the slow cooker along with the broth and salt.
    8. 8
      Cover and cook on low for 6 hours.
    9. 9
      Add the poblanos and cheese and stir slowly until the cheese melts into the soup.
    10. 10
      Continue cooking on low for 30 minutes more.
    11. 11
      To serve, ladle the soup into bowls and sprinkle each serving with a little chopped cilantro.

    Ratings & Reviews:

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    Nutritional Facts for Sopa De Queso (Cheese Soup With Green Chile and Potato)

    Serving Size: 1 (430 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 280.6
     
    Calories from Fat 152
    54%
    Total Fat 16.8 g
    25%
    Saturated Fat 10.5 g
    52%
    Cholesterol 50.5 mg
    16%
    Sodium 1514.9 mg
    63%
    Total Carbohydrate 17.1 g
    5%
    Dietary Fiber 2.1 g
    8%
    Sugars 3.8 g
    15%
    Protein 16.1 g
    32%

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