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Potato and Chile Soup

4 medium potatoes scrubbed, unpeeled and cut into small chunks
3 c water
1 T olive oil
1 1/2 c chopped onions
2 cloves garlic, minced
1 1/2 c diced red bell peppers
1 1/2 c diced anaheim chiles
1 milk
1 t ground cumin
1 t dried basil
salt
pepper

Place potatoes and water in a soup pan and cook until potatoes are
tender. Set the potatoes AND cooking water off to the side and
allow to cool.

In the mean time heat olive oil in a skillet or saucepan. Add onions
and saute until they become transparent.

Add both peppers, garlic and spices. Saute for about 8-10 minutes,
or until veggie are tender. Remove from heat.

Puree potatoes WITH cooking water in a blender or food processor
until smooth. Return to soup pan add veggies and milk. Whisk until
blended.

Turn heat on stove top to low and heat soup slowly on low heat
until throughly warmed.

Serve stopped with cheese, sour cream (for lactos) or chopped
scallions, or chopped cilatnro. (I used the scallions).

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