Hot Potato Cheese Soup

• 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 12 teaspoons cumin
• 1 cup skim milk
• 12 cup fat free sour cream or 12 cup plain fat-free yogurt
• 3 ounces cheddar cheese, shredded
• 14 cup fresh parsley (optional) or 14 cup cilantro, minced (optional)

1. Roast chili in small pan at 350 for 10 minutes.
2. Transfer to a bowl and break in half; cover with boiling water and let soak 15 minutes.
3. Discard stem, seeds and veins.
4. Meanwhile heat oil, add onions and saute 5 minutes.
5. Add potatoes and garlic; stir fry 2 minutes.
6. Add stock and bay leaf; bring to a boil.
7. Reduce heat to low, cover and simmer till potatoes are tender--about 20 minutes.
8. Discard bay leaf.
9. Place potato mixture, chili and cumin in blender--process until smooth.
10. Return to pan and over medium-low heat stir in milk and sour cream (or yogurt).
11. Simmer 5 minutes--DO NOT LET BOIL!
12. Add cheese and stir till melted.
13. Top with minced parsley or cilantro if desired.

chiles, olive oil, onion, potato, garlic, chicken broth, bay leaf, cumin, milk, sour cream, cheddar cheese, parsley

Taken from www.food.com/recipe/hot-potato-cheese-soup-278786 (may not work)