Manchego and Poblano Soup

• 14 poblano chiles, stemmed and seeded
• 1/2 medium onion, coarsely chopped
• 2 garlic cloves, coarsely chopped
• 8 tablespoons (1 stick) unsalted butter
• 2 tablespoons all-purpose flour
• 4 cups whole milk
• 1 cup grated Manchego cheese (or Monterey Jack cheese)
• Salt and freshly ground black pepper
• 1 cup diced Manchego cheese (or Monterey Jack cheese)
• 1 medium russet potato, boiled, peeled, and cut into cubes
• 3 corn tostadas (see Tips, page 23), grilled and broken into pieces

1. Bring a medium-size heavy saucepan of salted water to a boil.
2. Add the poblanos and cook for 20 minutes, or until tender.
3. Drain the poblanos and transfer them to a blender.
4. Add the onion, garlic, and 1/4 cup water.
5. Blend until smooth.
6. Set aside.
7. Melt the butter in a large heavy pot over medium-high heat.
8. Whisk in the flour and cook for 3 minutes, whisking constantly (do not brown).
9. Reduce the heat to medium and whisk in the chile mixture.
10. Cook, whisking, for 4 minutes, or until slightly thickened.
11. Whisk in the milk.
12. Bring the soup to a simmer and cook, whisking every minute or so to prevent scorching, for 10 minutes, or until slightly thickened.
13. Whisk in the grated Manchego cheese.
14. Season the soup to taste with salt and pepper.
15. Transfer the soup to bowls, and top with the diced cheese and the potato cubes, and then with the tostadas.

chiles, onion, garlic, butter, flour, milk, manchego cheese, salt, manchego cheese, russet potato, corn

Taken from www.epicurious.com/recipes/food/views/manchego-and-poblano-soup-386959 (may not work)