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Potato Chile Cheese Soup




Source of Recipe


Mollie Katzen


List of Ingredients




4 medium (3-inch diameter) russet potatoes
1 to 2 tablespoons olive oil
1 1/2 cups chopped onion
1 medium bell pepper (any color), diced
2 medium Anaheim or poblano chiles, minced
1 1/2 teaspoons salt or more
1 1/2 teaspoons ground cumin
1 tablespoon minced garlic
1 1/2 cups milk, at room temperature
3/4 cup (packed) grated Monterey jack cheese
Freshly ground black pepper
Minced basil, green onions and cilantro for garnish



Recipe



Scrub potatoes and cut them into small chunks. Place them in large pot with 3 cups water and bring to boil. Lower heat to simmer, partially cover and cook until tender, 15 minutes or so. Set aside to cool to room temperature.

Meanwhile, heat olive oil in soup pot or Dutch oven over medium heat. Add onion and cook several minutes, then add bell pepper, chiles, salt to taste, cumin and garlic. Saute over medium heat until vegetables are tender, 8 to 10 minutes.

Puree potatoes in cooking water, using blender or food processor. (If it seems too thick, add a little extra water.) Add puree to sauteed vegetables, then stir in the milk until well blended.

Heat soup very slowly, being careful not to cook it. When hot, stir in cheese and grind in some fresh black pepper. Serve hot, topped with a light sprinkling of fresh herbs. Makes 5 or 6 servings.