White Cheddar Poblano Soup

• Gluten free

• Produce

  • 2 Garlic cloves
  • 2 Poblano peppers, roasted
  • 1 White or yellow onion

• Canned Goods

  • 2 cups Chicken broth

• Baking & Spices

  • 2 tsp Cornstarch
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 1 tsp Cumin, ground

• Dairy

  • 1/2 cup Heavy cream or half and half
  • 1 1/2 cups White cheddar cheese

Found on thestayathomechef.com

Description

Ingredients

• 1 tablespoon olive oil
• 1 white or yellow onion, diced
• 2 garlic cloves, crushed
• 1 teaspoon ground cumin
• 2 cups chicken broth
• ½ cup heavy cream or half and half
• ½ teaspoon salt
• 2 poblano peppers, roasted, peeled, and diced*
• 1½ cups shredded white cheddar cheese
• 2 teaspoons cornstarch

Directions

• In a large saucepan, heat the olive oil over medium-high heat.
• Saute onions in oil for about 5 minutes, stirring occasionally.
• Add in garlic and cumin and let toast for 1 minute.
• Pour in chicken broth and season with salt. Add in diced poblanos. Heat to a simmer.
• Pour in heavy cream or half and half. Use a stick blender to puree, or transfer to a blender to puree and return pureed soup to saucepan.
• Toss shredded cheese with cornstarch. Over medium heat stir cheese into the pureed soup until melted. Heat until cheese is completely melted and soup thickens slightly.