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“this recipe comes from "the totaly chile pepper cookbook"!”
READY IN:
43mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 4 tablespoons butter
  • 3 garlic cloves, chopped
  • 1 medium onion, chopped
  • 2 poblano peppers, roasted peeled seeded and chopped
  • 1 teaspoon ground cumin
  • salt and black pepper
  • 4 cups chicken stock
  • 2 lbs boiling potatoes, chopped with skins
  • 1 cup milk

Directions

  1. melt butter in a large stockpot over medium-high heat.
  2. sauté garlic, onions, poblanos, cumin, salt and pepper until onions are soft, about 7 minutes.
  3. add chicken stock and potatoes.bring to a boil, reduce to a simmer and cook uncovered until potatoes are tender, about 30 minutes.
  4. transfer to a food processor or blendar and puree until smooth.
  5. return to the stockpot, add milk, and bring back to a boil.
  6. serve hot.

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