Creamy Poblano Potato Soup - cooking recipe

Ingredients

1 (4 ounce) package Idahoan(R) Scalloped Homestyle Casserole
1 (4 ounce) package Idahoan(R) Roasted Garlic Flavored Mashed Potatoes, dry
3 poblano peppers - broiled, skinned, seeded, and diced
3 tablespoons butter
1 large onion, chopped
2 (32 ounce) cartons chicken broth
2 cups milk
Salt and pepper to taste
Assorted Toppings:
sour cream
chopped green onions
shredded cheese
diced cooked bacon

Preparation

Broil poblanos to blacken skin. Cool, remove skin and seeds, cut into 1/2 dice and set aside.
Melt butter over medium heat in a large stock pot. Add onion and saute until starting to soften, about 5 minutes.
Add broth and bring to a boil.
Crush scalloped potatoes into small pieces and add along with the cheese packet. Cook 30 minutes, or until potatoes are tender.
Add milk and bring back to a simmer.
Stir in mashed potatoes and diced poblano and simmer 5 to 10 more minutes.
Top with assorted toppings and serve.