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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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From the Totally Potato Cookbook. Don't skip roasting the peppers! Ingredients:
3 tablespoons butter |
3 garlic cloves, minced |
1 onion, chopped |
2 poblano chiles, roasted, peeled, seeded, and chopped |
1 teaspoon cumin |
salt and pepper |
4 cups chicken broth |
2 lbs boiling potatoes, chopped, with skins |
1 cup milk |
Directions:
1. Melt the butter in a large stockpot over med-high heat. Sauté garlic, onion, chiles, cumin, salt and pepper about 7 minutes.
2. Add chicken broth and potatoes. Bring to a boil, reduce heat and simmer uncovered about 30 minutes until potatoes are tender.
3. Purée in a blender (or use immersion blender to desired consistency. Return to pot and add milk. Serve hot.
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