Go Back
+ servings
overhead shot of potato cheddar and roasted poblano soup in blue bowl with pitas
Print Recipe
5 from 1 vote

Roasted Poblano Soup with Potatoes and Cheddar

This creamy roasted poblano soup will warm you right up on a cold day! With smoky roasted poblano peppers, potatoes, and white cheddar, it has vibrant and bold flavors.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Soup
Cuisine: Mexican
Servings: 6
Calories: 283kcal


  • 4 poblano peppers
  • 1 tablespoon olive oil
  • 1 ½ cups onions (diced)
  • 3 cloves garlic (minced)
  • 2 carrots (peeled and sliced)
  • 2 celery ribs (sliced)
  • 4 medium white potatoes (scrubbed and chopped into ½ inch cubes (approximately 4 cups))
  • 4 cups chicken stock (or veggie stock to make it vegetarian)
  • 1 teaspoon salt
  • 2 cups milk
  • 2 cups aged cheddar cheese
  • additional cheese and chives to garnish


Roasting Poblano Peppers

  • Turn on the oven broiler.
  • Arrange the poblanos on a baking sheet, and broil, taking care not to burn, and turning frequently. The peppers are ready when they are blistered and charred on all sides.
  • Remove from the oven, place in a large bowl, and cover with plastic wrap. Steam for 10 minutes.
  • Remove seeds, and do your best to peel skin from poblanos.


  • Heat oil in a large pot over medium heat.
  • Add the onion, and cook until translucent, 5-7 minutes.
  • Add the garlic and cook for one minute until fragrant.
  • Add the poblano peppers, carrots, celery, potatoes, chicken stock and salt.
  • Cook for 15-20 minutes or until potatoes are tender.
  • Using an immersion blender, puree the soup until creamy and smooth.
  • Stir in the cheddar and milk, stirring until cheese has completely melted and incorporated into the soup.


Poblano peppers may also be roasted on a barbecue or gas range stove.
This soup keeps well and can be stored in the fridge for up to 4 days or the freezer for up to 3 months.
  • For this recipe, you will need an immersion blender. You can also carefully transfer the soup to a stand blender to puree in batches until smooth
  • I've used orange aged cheddar in this soup but you can swap for white aged cheddar if you'd like
  • I've included carrots and celery in this soup, but you could leave them out.
  • While I haven't played around with it, many roasted poblano soups contain ground cumin. I would try adding ½ teaspoon and taste. A squeeze of lime may also be a pleasant addition.


Serving: 1/6 batch | Calories: 283kcal | Carbohydrates: 33g | Protein: 16g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 295mg | Fiber: 4g | Sugar: 9g