Mexican Idaho® Potato Cheese Soup with Poblano Crema | Idaho Potato Commission

Name: Mexican Idaho® Potato Cheese Soup with Poblano Crema | Idaho Potato Commission
Ingredients: 1 large onion, chopped; 3 cloves garlic, minced; 1 tablespoon sunflower oil; 2 tablespoons butter, divided use; &frac14; teaspoon red chile pepper flakes; 1 teaspoon cumin; 2 pounds red Idaho&reg; potatoes; 1-12 ounces craft beer of your choice*; 1 cup low sodium vegetable or chicken broth; 1 cup water; 1 poblano (pasilla) chile; &frac14; cup half &amp; half, divided use; 6 ounces Monterey Jack, cheese, shredded; &frac12; teaspoon sea salt and pepper to taste; Garnish: chopped avocado, fresh cilantro and crumbled queso fresco cheese (optional)

retail.idahopotato.com

Heat oil and 1 tablespoon butter in a heavy soup pot over medium high heat. Add the onions and cook for 5 minutes, stirring occasionally, Add minced garlic and cumin, cook for another minute. Add the...

View full recipe on retail.idahopotato.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at retail.idahopotato.com.

Share this recipe:

Ingredients

1 large onion, chopped
3 cloves garlic, minced
1 tablespoon sunflower oil
2 tablespoons butter, divided use
&frac14; teaspoon red chile pepper flakes
1 teaspoon cumin
2 pounds red Idaho&reg; potatoes
1-12 ounces craft beer of your choice*
1 cup low sodium vegetable or chicken broth
1 cup water
1 poblano (pasilla) chile
&frac14; cup half &amp; half, divided use
6 ounces Monterey Jack, cheese, shredded
&frac12; teaspoon sea salt and pepper to taste
Garnish: chopped avocado, fresh cilantro and crumbled queso fresco cheese (optional)