Hot Potato Cheese Soup

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 1 dried ancho chiles or 1 pasilla chile
• 1 teaspoon olive oil
• 1 onion, chopped
• 1 lb potato, peeled and cubed
• 2 garlic cloves, minced
• 4 cups chicken broth
• 1 bay leaf
• 1 1/2 teaspoons cumin
• 1 cup skim milk
• 1/2 cup fat free sour cream or 1/2 cup plain fat-free yogurt
• 3 ounces cheddar cheese, shredded
• 1/4 cup fresh parsley (optional) or 1/4 cup cilantro, minced (optional)

Recipe

• 1 roast chili in small pan at 350 for 10 minutes. transfer to a bowl and break in half; cover with boiling water and let soak 15 minutes. discard stem, seeds and veins.
• 2 meanwhile heat oil, add onions and saute 5 minutes.
• 3 add potatoes and garlic; stir fry 2 minutes. add stock and bay leaf; bring to a boil. reduce heat to low, cover and simmer till potatoes are tender--about 20 minutes.
• 4 discard bay leaf. place potato mixture, chili and cumin in blender--process until smooth. return to pan and over medium-low heat stir in milk and sour cream (or yogurt). simmer 5 minutes--do not let boil!
• 5 add cheese and stir till melted. top with minced parsley or cilantro if desired.