Mexican Potato Beer Cheese Soup with Poblano Crema

Need a gluten free main course? Mexican Potato Beer Cheese Soup with Poblano Crema could be a tremendous recipe to try. For $3.26 per serving, this recipe covers 37% of your daily requirements of vitamins and minerals. One serving contains 1195 calories, 30g of protein, and 95g of fat. This recipe serves 6. It is brought to you by Shes Cookin. 113 people have tried and liked this recipe. It will be a hit at your Father's Day event. This recipe is typical of Mexican cuisine. Head to the store and pick up cumin, sea-salt, butter, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 35 minutes. Overall, this recipe earns a tremendous spoonacular score of 93%. If you like this recipe, take a look at these similar recipes: Dinner Tonight: Crema De Chile Poblano (Roasted Chile Poblano Soup), Sweet Potato, Millet, and Refried Bean Burgers with Roasted Poblano Avocado Crema, and Sweet potato + Chorizo Tacos with Black Bean Salsan and Roasted Poblano Avocado Crema.

Servings: 6

Preparation duration: 15 minutes

Cooking duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Heat oil and 1 tablespoon butter in a heavy soup pot over medium high heat. Add the onions and cook for 5 minutes, stirring occasionally, Add minced garlic and cumin, cook for another minute. Add the beer. Remove the mixture to a blender and process until you have a smooth puree. Set aside.While the onions are cooking, peel the potatoes and cut into 1 inch cubes. After the onion mixture has been transferred to the blender, add the potatoes to the soup pot with another tablespoon of butter. Saute until potatoes are fragrant and turning golden.Add onion mixture back to the pot with the potatoes, along with one cup of stock and 1 cup water. Bring mixture to a simmer and cook until potatoes are tender, about 20 minutes. Remove from heat. Mash the potatoes thoroughly with a potato masher. While the potatoes are cooking, char the chile pepper in a skillet, over a gas flame or in the broiler until the skin is blackened. Put in a baggie or paper bag to steam for about 5 minutes. Then remove the skin and seeds. Resist the temptation to rinse the chile - water will dilute the wonderful smoky flavor of the chile. Chop the chile. Add to the blender with 1/4 cup of half & half and puree.Whisk a cup of the warm soup into the half & half, then add to the pot with the grated cheese and whisk until blended. Add more broth or water if mixture is thicker than you prefer. Serve hot and garnish with cilantro and/or avocado and Queso Fresco crumbles.

 

Step by step:

1. Heat oil and 1 tablespoon butter in a heavy soup pot over medium high heat.

2. Add the onions and cook for 5 minutes, stirring occasionally,

3. Add minced garlic and cumin, cook for another minute.

4. Add the beer.

5. Remove the mixture to a blender and process until you have a smooth puree. Set aside.While the onions are cooking, peel the potatoes and cut into 1 inch cubes. After the onion mixture has been transferred to the blender, add the potatoes to the soup pot with another tablespoon of butter.

6. Saute until potatoes are fragrant and turning golden.

7. Add onion mixture back to the pot with the potatoes, along with one cup of stock and 1 cup water. Bring mixture to a simmer and cook until potatoes are tender, about 20 minutes.

8. Remove from heat. Mash the potatoes thoroughly with a potato masher. While the potatoes are cooking, char the chile pepper in a skillet, over a gas flame or in the broiler until the skin is blackened. Put in a baggie or paper bag to steam for about 5 minutes. Then remove the skin and seeds. Resist the temptation to rinse the chile - water will dilute the wonderful smoky flavor of the chile. Chop the chile.

9. Add to the blender with 1/4 cup of half & half and puree.

10. Whisk a cup of the warm soup into the half & half, then add to the pot with the grated cheese and whisk until blended.

11. Add more broth or water if mixture is thicker than you prefer.

12. Serve hot and garnish with cilantro and/or avocado and Queso Fresco crumbles.

Nutrition Information:

covered percent of daily need