Roasted Poblano Soup with Potatoes and Cheddar

overhead shot of potato cheddar and roasted poblano soup in blue bowl with pitas

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

Cook Time30

Total Time50

Course: Soup

Cuisine: Mexican

Servings:

Calories: 283kcal

Author: Denise Bustard

Ingredients

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

Instructions

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.

Soup

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.

Notes

Poblano peppers may also be roasted on a barbecue or gas range stove.

Storage

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.

Nutrition