200 gr (3/4 cup) fresh cheese (cut in cubes)
680 gr (1.5 lb) potatoes (cut into cubes of 2cm/0.8″)
Green chillies (Anaheim, California, Poblano, italian, etc.)
200 gr (1 cup) Tomatos (diced)
50 gr (2/3 cup) onions (finely sliced)
chicken broth or hot water
120 ml (1/2 cup) whole milk
1 garlic clove (finely chopped)
1 tsp oregano
3 tbsp oil (olive oil, canola oil, etc.)
salt and pepper
Wash throughly the green chilli peppers, roast them with the technique you prefer (in the oven, directly on the stove’s fire or on a comal or pan).
Put them in a plastic bag or container and then wrap them in a kitchen cloth. Let them sit for 10-15 minutes.
Remove the skin from the peppers, cut them in half, remove all the seeds and remove the veins. Cut them into strips and set aside.
In a large saucepan, heat the oil over medium heat. Add the onion and sauté for 4 minutes over low heat until transparent and tender.
Add the garlic and sauté for a minute stirring constantly to release its aroma.
Add the tomato and cook, stirring from time to time for about 5 minutes or until the tomato has released its juices and you’ll have a thick sauce.
Pour the broth, add the cilantro and season with salt and pepper (READ NOTES). Raise the heat and bring to a boil. Let everything simmer for 1 minute.
Add the potatoes and cover the pan. Cook until the potatoes are tender (about 25 minutes).
Uncover the pan and add the chillies and milk. Mix carefully and let the potato soup cook for 2 minutes.
Turn off the heat and immediately add the cheese. Mix and let stand 5 minutes before serving