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Recipe
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Ingredients :
- 4 medium russet potatoes
- 1 - 2 tbsp olive oil
- 1½ cups chopped onion
- 1 medium bell pepper, diced
- 2 medium Anaheim or poblano chilies, minced
- 1½ tspn salt, or more
- 1½ tspn cumin
- 1 tbsp minced garlic
- 1½ cups milk, at room temperature
- ¾ cup (packed) grated Monterey Jack cheese
- freshly ground black pepper
- minced basil, scallions and cilantro, for garnish
Preparation and Cooking Instructions :
- Scrub potatoes and cut them into small chunks (size is unimportant).
Place them in a large pot with 3 cups water and bring to a boil. Lower
heat to a simmer, partially cover and cook until tender (15 minutes
or so). Set aside to cool to room temperature.
- Heat olive oil in a soup pot or Dutch oven over medium heat. Add onion
and cook for several minutes, then add the bell pepper, chilies, salt
to taste, cumin and garlic. Sauté over medium heat until vegetables
are tender, 8 to 10 minutes. Purée potatoes in their cooking
water, using a blender or food processor. (If it seems too thick, add
a little extra water.) Add puree to sautéed vegetables, then
stir in the milk until well-blended.
- Heat the soup very slowly, being careful not to cook it. When it is
hot, stir in the cheese and grind in some fresh black pepper.
- Serve hot, topped with a light sprinkling of fresh herbs.
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