• Prep Time: 15 mins
  • Cooking Time: 25 mins
  • Serves: 4

Roasted Poblano and Potato Soup

  • Recipe Submitted by on

 Ingredients List

  • 1 tablespoon oil
  • 1/2 medium onion diced
  • 1 clove garlic
  • 2 mediums russet potaotes peeled and cubed
  • 3-4 cups veggie broth
  • 1 medium poblano pepper
  • 1/4 cup butter
  • 1/4 cup flour
  • 2 cups milk (I used skim)
  • 1 cup cheddar cheese


Using your broiler, char the outside of the poblano pepper (watching and rotating as needed.)
In a large pot, heat oil over medium-low heat and saute the onion and garlic until the onion is translucent. Add in potatoes and veggie broth (enough to cover the potatoes), increasing the heat and bring the broth to a boil. Reduce to a simmer and let cook until potatoes are tender. At this point if you like chunks of potatoes in your soup, reserve 1/4 of the cooked potatoes. With the remaining potatoes/broth, use an immersion blender and puree the potatoes-set aside.
In another pot, heat butter over medium-low heat. Remove skin from the roasted pepper, dice, and add to the butter. Whisk in flour and continue to cook for two more minutes to cook out the flour taste. Finally, whisk in milk and continue to cook until the mixture thickens. Add in potatoes (chunked and pureed) and cheese. If soup seems too thick, add in a little more milk to thin it down. Top with cheese, extra pepper, or cilantro.

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