Creamy Potato Soup with Poblano and Mushrooms
Verified by stevemur
|2 teaspoonsvegetable oil|
|1 onion white; 1/4 inch diced|
|8 ouncesMushrooms; sliced|
|1 garlic cloves; minced|
|1 serrano pepper; minced|
|2 poblano peppers; chopped into 1/4 inch diced|
|4 Buttter gold Potatoes (mountain king); peeled and cut into 1/2 inch dice|
|5 cupschicken broth|
|1 cupwhipping cream|
|salt and black pepper|
Creamy Potato Soup with Poblano and Mushrooms Preparation
In large saucepan, heat oil over medium-high heat. Add onions and saute for 2-3 minutes
Add Mushrooms and saute for 2-3 minutes.
Add Garlic and peppers; saute for another minute
Now add potatoes and chicken broth. Reduce heat, cover and simmer for 15minutes, or until the potatoes are tender, add cream.
With slotted spoon, scoop out about 1 1/2 cups of the soup vegetables and puree in a blender. Return the puree to soup and stir well.
Reheat the soup to a simmer, season to taste with salt and pepper, and serve.
If you have picky eaters this is still good without Mushrooms.
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