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Potato Soup with Rajas

20 mins
21 mins
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The cold season always deserves a rich hot soup for lunchtime and this recipe for potato soup with bars is ideal for a meatless Monday, since it does not carry animal protein and is low in calories. Preparing it will not take more than 40 minutes, as it is super practical and easy, and you will cook it in just 3 steps. If it is difficult for you to remove the skin from the peppers after roasting them, you can also fry them in oil. Do not forget to accompany it with panela cheese.
Learn more about Marielle Henaine


6 portions
  • 3 poblano peppers, for the slits
  • 3 tablespoons sea salt, for the slits
  • 2 tablespoons oil, For soup
  • 1/4 cups leek, chopped for soup
  • 1 tablespoon garlic, finely chopped for soup
  • 3 potatoes, peeled and diced for soup
  • 3 cups chicken soup, For soup
  • enough panela cheese, in cubes, to accompany
  • enough fresh coriander, finely chopped, to decorate


In a comal, roast the peppers until they are black, then place them in a plastic bag, add salt, cover and let stand in refrigeration for 15 minutes. Then remove the skin and seeds.
On a board, cut the clean peppers into strips and reserve.
Cook the pore and garlic in a pot with oil, add the potatoes and cook until golden brown. Add the rajas and chicken broth, and cook for 15 more minutes.
Serve hot and accompany with the panela cheese and cilantro. Enjoy


Serve hot and accompany with the panela cheese and cilantro.


Another way to remove the skin from the peppers is by frying them in oil.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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Ratings (2)
susana moreno carrera
25/01/2020 13:38:45
Esta muy sabrosa y muy fácil de aser me encanta
cisneros arredondo
03/12/2019 19:34:38
Sencilla y riquisima!

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