Creamy Poblano Potato Soup

• 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

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

garlic, peppers, butter, onion, chicken broth, milk, salt, sour cream, green onions, cheese, bacon

Taken from www.allrecipes.com/recipe/239328/creamy-poblano-potato-soup/ (may not work)