Cream of Potato and Poblano Soup | Idaho Potato Commission
Roast Poblano chilies over a gas flame, turning frequently with tongs, until charred on all sides, about 5 minutes each. Place in a plastic bag, set aside to allow steaming for 10 minutes. Then,...
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Ingredients
- 2 medium Idaho® Yukon Gold potatoes, peeled and roughly chopped
- 4 large Poblano chilies
- 1 tablespoon unsalted butter
- 1 tablespoon vegetable oil
- 1 medium yellow onion, roughly chopped
- 2 garlic cloves, finely diced
- ½ cup water
- 1/3 cup chopped fresh flat-leaf parsley
- 2 cups chicken stock
- 1/3 cup cooked corn kernels
- 1/3 cup heavy cream
- 1 cup ranchero cheese, cubed
- Salt to taste
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