This spicy cheesey soup is a copycat recipe of a Kneader’s Bakery dish. I had this soup a few weeks ago at a lunchtime celebration for my mother-in-law’s birthday. The soup really caught my eye and my tastebuds. I fell in love on first bite and knew I could easily re-create the soup at home for later enjoyment. This recipe uses roasted poblano peppers. I have included instructions for roasting the poblanos below in a cooking lesson, however, you can substitute a 7 oz. can of diced green chiles if you don’t feel like roasting and peeling your own. Either way you choose to go you’ll end up with a delicious
White Cheddar Poblano Soup
- 1 tablespoon olive oil
- 1 white or yellow onion diced
- 2 garlic cloves crushed
- 1 teaspoon ground cumin
- 2 cups chicken broth
- 1/2 cup heavy cream or half and half
- 1/2 teaspoon salt
- 2 poblano peppers roasted, peeled, and diced*
- 1 1/2 cups shredded white cheddar cheese
- 2 teaspoons cornstarch
- 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.
My Other Recipes
How to roast whole peppers:
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