Potato Poblono Soup

this recipe comes from "the totaly chile pepper cookbook"!

• Ready In: 43 mins
• Serves: 4

Ingredients

• 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.