Recipes

Serves 4-6

Ingredients

4 tablespoons butter 

1 large yellow onions, cut into small dice

3 garlic cloves, minced

1-2 serranos, stemmed, seeded and minced

Kosher salt

2 large potatoes, peeled and diced (about 3 1/2 cups)

4 cups chicken or vegetable broth or stock

2 teaspoons dried Mexican oregano

7 large poblanos, roasted, peeled, seeded and diced (about 1 1/2 cups)

6 ounces Monterey Jack or similar cheese, grated

4 tablespoons chopped fresh cilantro leaves

Preparation

Put the butter into a large saucepan or soup pot set over medium heat and, when it is melted, add the onions and sauté until very soft, about 10 minutes. Add the garlic and serranos and sauté 1 minute more. Season with salt.

Add the potatoes, stock, oregano and enough water to cover the potatoes by 1 inch. Simmer until the potatoes are tender, about 10 to 15 minutes, depending on the size of the dice.Stir in the poblanos and simmer 5 minutes more. Pass through a food mill or purée with an immersion blender and then strain. If the soup seems to thick, thin with a little water and heat through.

Stir in the cheese, taste and correct the seasoning. Ladle into soup bowls, top with cilantro.