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Cheddar Cheese and Poblano Soup
	Comment On This Recipe Cheddar Cheese and Poblano Soup Prep Time: 30 min(s) Cook Time: 1 hr(s) Serves: 6 Difficulty: Intermediate Ethnicity: American Tools: 2-gal. stockpot cheese grater colander cutting board immersion blender (stick/wand) large chef's knife measuring cups measuring spoons peeler small mixing bowl whisk wooden spoon
Ingredients: 8 ounce poblano peppers - charred, peeled, seeded and diced (Learn How) 1 pound potatoes (russet) - peeled and small diced 3 tablespoon(s) butter 1 tablespoon(s) olive oil blend 1 medium onion - peeled and medium diced (Learn How) 1 garlic clove - peeled and smashed (Learn How) 1/2 teaspoon(s) cumin 1/2 teaspoon(s) oregano (dried) 1 pinch cayenne pepper 1/4 cup(s) flour 1/2 cup(s) white wine 1 cup(s) heavy cream 6 cup(s) - chicken stock (white) 2 cup(s) Cheddar cheese (sharp) - grated 1 pinch salt and pepper - to taste
Steps: -Char, peel, seed and dice the poblanos. -Peel and dice the potatoes and keep in cold water. -Heat a 2-gal. stockpot to medium-high and add the butter and oil. -Once the butter melts, add the onion and garlic, and saute until translucent. -Add the cumin, oregano and cayenne, and saute for another minute. -Whisk in the flour, trying to break up the lumps. -Cook the flour for 2 minutes, and then carefully stir in the wine. -Immediately stir in the cream. -Once the cream is boiling, slowly whisk in the chicken stock and the potatoes. -Let the soup cook for 30 minutes and then slowly whisk in the cheese and the poblanos. (Make sure the cheese is cold) -When the cheese is melted, use an immersion blender to puree the soup or leave chunky. -Season with salt and pepper to taste. Please log in to post your comment. If you don't have an account register here.

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