Potato, Cheese & Chili Soup

About 50 minutes to prepare 4 – 6 servings

4 medium (3” diameter) potatoes
3 cups water

1 Tbs. butter

1 Tbs. olive oil

1 1/2 cups chopped onion

1 3/4 tsp. salt

1 tsp. cumin

1 tsp. basil

2 medium cloves of garlic, crushed

lots of freshly ground black pepper

1 1/2 cups diced green bell pepper

1 cup diced canned green chilies

3/4 cup sour cream

1 cup milk

3/4 cup (packed) grated jack cheese

2 scallions, finely-minced (whites and greens)

1. Scrub the potatoes, cut them into small chunks, and cook them in the water, partially covered, until tender (about 20 minutes). Cool to room temperature.

2. Meanwhile, begin sautéing the onions in combined butter and olive oil in a large, heavy skillet. After several minutes, add salt, cumin, basil, garlic, and black pepper. Continue to sauté over medium heat until the onions are soft (5-8 minutes). Add chopped green bell pepper, and sauté a few minutes more.

3. Puree the potatoes in their cooking water. (Use a blender, or a food processor fitted with the steel blade.) Return the puree to a kettle or a large, sturdy saucepan, and add the sauté, plus the diced green chilies, sour cream, and milk. Whisk until well blended, and heat over a slow flame. When it is hot, stir in the cheese and scallions, and serve.