Potato Soup with Strips

Marielle Henaine
The cold season always calls for a delicious hot soup for lunchtime, and this potato soup with strips is perfect for a meatless Monday since it contains no animal protein and is low in calories. It will take you no more than 40 minutes to prepare, as it is super practical and easy, and you will cook it in just 3 steps. If you find it difficult to remove the skin from the chiles after roasting them, you can also fry them in oil. Don’t forget to serve it with panela cheese.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 3 Poblano chiles, for the strips
  • 3 tablespoons coarse salt, for the strips
  • 2 tablespoons vegetable oil, for the soup
  • 1/4 cups leek, chopped for the soup
  • 1 tablespoon garlic, finely chopped for the soup
  • 3 potatoes, peeled and cubed for the soup
  • 3 cups chicken broth, for the soup
  • panela cheese, in cubes, for garnish
  • fresh cilantro, finely chopped, for garnish
Preparation
20 mins
21 mins
Low
  • On a griddle, roast the chiles until they are blackened, then place them in a plastic bag, add salt, seal, and let them rest in the refrigerator for 15 minutes. Afterwards, remove the skin and seeds.
  • On a cutting board, slice the cleaned chiles into strips and set aside.
  • In a small pot, cook the leek and garlic in oil, add the potatoes and cook until browned. Add the strips and chicken broth, and cook for an additional 15 minutes.
  • Serve hot and accompany with panela cheese and cilantro. Enjoy.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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