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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the butter in a skillet over medium heat. | 2. Add the onion and garlic and cook slowly, stirring often, for 2 minutes. | 3. Add the tomato and cook, stirring frequently, until the pan is almost dry, about 5 minutes. | 4. Transfer to a 5-quart slow cooker. | 5. Peel the potatoes and cut into neat 1/2-inch cubes. | 6. You should have about 4 cups. | 7. Add to the slow cooker along with the broth and salt. | 8. Cover and cook on low for 6 hours. | 9. Add the poblanos and cheese and stir slowly until the cheese melts into the soup. | 10. Continue cooking on low for 30 minutes more. | 11. To serve, ladle the soup into bowls and sprinkle each serving with a little chopped cilantro. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	1	tablespoon	salted	85.5	3.9285	2.6715	7.2
white onion	1/2		diced	32.0	7.472	0.88	0.08
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
rom tomato	3		chopped	-	-	-	-
potato	1	lb		349.2665	79.3334	9.2987	0.4082
beef broth	6	cups		100.8	0.5760000000000001	16.416	3.168
kosher salt	1	teaspoon		-	-	-	-
poblano chile	3		roasted seeded diced	-	-	-	-
muenster cheese	10	ounces	grated	1043.28	3.1752	66.3674	85.1634
cilantro			chopped	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.