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

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 7hrs
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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