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zesty potato soup served

Zesty Potato Soup

This updated 2021 version of my 2010 classic uses fresh poblano and jalapeno peppers in lieu of canned green chiles. Either is a tasty and loved option!
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Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Main Course
Cuisine American
Servings 6

Ingredients
  

  • 6 each potatoes
  • 2 T margarine or butter
  • 1 each poblano pepper
  • 1 each jalapeno pepper
  • 1 T dried minced onion
  • 2 each garlic cloves, finely chopped
  • 2 c water
  • 2 t salt
  • 1/2 t pepper
  • 1 c milk
  • 4 oz American cheese
  • 1 T chicken bouillon granules

Instructions
 

  • Peel and dice potatoes and soak in water.
  • Chop poblano and jalapeno peppers and sauté in margarine or butter in medium saucepan or Instant Pot. Add minced onion and garlic and cook 5-10 minutes until softened.
  • Drain potatoes and measure 2 c water for adding into the pot.
  • Drain potatoes and add to peppers, and measure 2 c water for cooking. Simmer on stove for 20-30 minutes or set Instant Pot for 15 minutes. Quick release steam if using pressure cooker.
  • When potatoes are tender, DO NOT DRAIN. Mash potatoes and add salt, pepper, milk, cheese, and bouillon granules. Stir until cheese is melted and soup is creamy.