Potato Poblano Soup
Marielle Henaine
There’s nothing more comforting for cold winter days than a bowl of potato poblano soup! A low-calorie and hearty recipe that will be ready in no time, this healthy potato poblano soup is so tasty and easy to prepare that it will surely become part of your rotation in chilly months.
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Ingredients
6
Portions
  • 3 Poblano chiles, for the Poblano chile strips
  • 3 tablespoons coarse salt, for the Poblano chile strips
  • 2 tablespoons vegetable oil, for the potato soup
  • 1/4 cups leek, chopped, for the potato soup
  • 1 tablespoon garlic, finely chopped, for the potato soup
  • 3 potatoes, peeled and cut into cubes, for the potato soup
  • 3 cups chicken broth, for the potato soup
  • some panela cheese, cut into cubes, for garnish
  • some fresh cilantro, finely chopped, for garnish
Preparation
20 mins
21 mins
Easy
  • On a griddle, roast chiles until charred. Place chiles in a plastic bag. Add salt and let rest in the fridge for 15 minutes. Peel and seed chiles.
  • On a chopping board, cut Poblano chiles into thin strips and set aside.
  • In a small pot with oil, cook leek and garlic. Add potatoes and cook until brown. Add Poblano chile strips and chicken broth. Cook for 15 more minutes.
  • Serve potato Poblano soup hot and garnish with panela cheese and cilantro.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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