White Cheddar and Poblano Soup
White Cheddar and Polano Soup
This recipe is one I adapted and modified from the following link :The Stay at Home Chef White Cheddar and Poblano Soup. It's a copycat from Kneaders and absolutely delicious!!
Ingredients:
3 tbs butter
1 white or yellow onion, diced
2 garlic cloves, crushed
3 tbs all purpose flour
1 tsp ground cumin
1 tsp ground mustard
4 cups chicken broth
1 1/2 cups heavy cream or half and half
1/2 teaspoon salt
2 poblano peppers roasted, peeled, and diced
3 or 4 small red potatoes cooked, skins removed and cubed (I baked mine in a microwave pouch)
8 ounces shredded white cheddar cheese
3 ounces shredded smoked Gouda
Instructions:
In a large soup pot, I use my porcelain dutch oven, heat butter over medium-high heat.
Saute onions in butter until translucent, stirring occasionally then add garlic, cumin and mustard and continue to cook for 1 minute longer.
Add flour and cook stirring frequently for about 3 minutes. Slowly whisk in chicken broth and season with salt. Add in diced poblanos. Heat to a simmer.
Pour in heavy cream. Use a stick blender to puree, or transfer to a blender to puree and return pureed soup to soup pot.
Add potatoes and blend with stick blender until you reach a desired consistency, I like this soup a little chunky so I don't blend the potatoes for long. If you're using a stand up blender for the above directions smash the potato chunks with a potato masher until they are the way you like them then add them to the pot after you've pureed the peppers.
Over medium heat add cheeses into the pureed soup and stir until melted. Heat until cheese is completely melted and soup thickens slightly.
This recipe is one I adapted and modified from the following link :The Stay at Home Chef White Cheddar and Poblano Soup. It's a copycat from Kneaders and absolutely delicious!!
Ingredients:
3 tbs butter
1 white or yellow onion, diced
2 garlic cloves, crushed
3 tbs all purpose flour
1 tsp ground cumin
1 tsp ground mustard
4 cups chicken broth
1 1/2 cups heavy cream or half and half
1/2 teaspoon salt
2 poblano peppers roasted, peeled, and diced
3 or 4 small red potatoes cooked, skins removed and cubed (I baked mine in a microwave pouch)
8 ounces shredded white cheddar cheese
3 ounces shredded smoked Gouda
Instructions:
In a large soup pot, I use my porcelain dutch oven, heat butter over medium-high heat.
Saute onions in butter until translucent, stirring occasionally then add garlic, cumin and mustard and continue to cook for 1 minute longer.
Add flour and cook stirring frequently for about 3 minutes. Slowly whisk in chicken broth and season with salt. Add in diced poblanos. Heat to a simmer.
Pour in heavy cream. Use a stick blender to puree, or transfer to a blender to puree and return pureed soup to soup pot.
Add potatoes and blend with stick blender until you reach a desired consistency, I like this soup a little chunky so I don't blend the potatoes for long. If you're using a stand up blender for the above directions smash the potato chunks with a potato masher until they are the way you like them then add them to the pot after you've pureed the peppers.
Over medium heat add cheeses into the pureed soup and stir until melted. Heat until cheese is completely melted and soup thickens slightly.
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