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. ---------------------------------------------------------------------------
Nutrition
Ingredients
