Potato-Cilantro Bisque

• 4 large russet potatoes, peeled and quartered
• 6 cups chicken stock (page 91) or water
• 3 cloves garlic, whole
• 1 teaspoon coriander seeds
• 1 teaspoon cumin seeds
• 1 (4-ounce) can diced roasted green chiles
• 1 bunch green onions, green parts only, thinly sliced
• 1/2 cup cilantro leaves, coarsely chopped
• 1 cup sour cream
• Salt

1. Place the potatoes, stock, and garlic in the slow cooker.
2. Cover and cook on low for about 4 hours, until the potatoes are tender when pierced with a fork.
3. Using a handheld blender, carefully puree the potatoes and garlic until smooth.
4. Grind the coriander and cumin seeds in a coffee mill or using a mortar and pestle and add to the soup.
5. Add the chiles, green onions, cilantro, sour cream, and salt to taste and stir well.
6. Continue cooking for 1 hour.
7. Ladle into bowls and serve at once.

russet potatoes, chicken stock, garlic, coriander seeds, cumin seeds, green chiles, green onions, cilantro, sour cream, salt

Taken from www.epicurious.com/recipes/food/views/potato-cilantro-bisque-380224 (may not work)