I made this to eat while on full liquids, it turned out really good.
Poblano Potato Soup
Ingredients
1 poblano pepper
1/2 med. onion diced
1 clove garlic pressed
1 can of chicken broth
3 yukon gold potatoes cubed
4 cups of 1% milk
1 tablespoon oil
salt, black pepper, cumin and cayenne pepper to taste.
1. cook poblano pepper on all side until skin is black, place it in container with lid and let it steam for a while, peel the skin off, remove seeds and stem and dice. Set aside.
2. Heat oil over high in a large pan (I used dutch oven). Add onion and garlic and cook until onion is done. Add diced potatoes, salt, pepper, cayenne pepper and cumin, cook for another five minutes. (Reduce the heat)
3. Add the chicken broth and the milk. cook for 30 minutes.
4. Remove from heat and serve, or if you are like me and can't have the chunks blend in the blender in small batches.
I made this to eat while on full liquids, it turned out really good.
Poblano Potato Soup
Ingredients
1 poblano pepper
1/2 med. onion diced
1 clove garlic pressed
1 can of chicken broth
3 yukon gold potatoes cubed
4 cups of 1% milk
1 tablespoon oil
salt, black pepper, cumin and cayenne pepper to taste.
1. cook poblano pepper on all side until skin is black, place it in container with lid and let it steam for a while, peel the skin off, remove seeds and stem and dice. Set aside.
2. Heat oil over high in a large pan (I used dutch oven). Add onion and garlic and cook until onion is done. Add diced potatoes, salt, pepper, cayenne pepper and cumin, cook for another five minutes. (Reduce the heat)
3. Add the chicken broth and the milk. cook for 30 minutes.
4. Remove from heat and serve, or if you are like me and can't have the chunks blend in the blender in small batches.
Guestimated Nutrition Information
1/2 C serving
85 calories, 3.2g fat, 14.7g Carbs, 5.4g protient