1 medium yellow onion, diced
1 carrot, diced
1 ½ Tbsp butter
2 ½ Tbsp flour
5 cups vegetable stock or broth
8 poblano peppers, stems and seeds removed, and coarsely chopped
1 serrano chile, stems and seeds removed, and chopped
1 bunch cilantro
2 medium Russet Burbank (or equal volume of other potato types) potatoes, diced
2 cups heavy cream
2 tsp salt
Monterrey jack cheese
8 corn tortillas, julienned and fried crisp
2 Tbsp corn oil

1 medium yellow onion, diced 1 carrot, diced 1 ½ Tbsp butter 2 ½ Tbsp flour 5 cup s vegetable stock or broth 8 poblano peppers, stems and seeds removed, and coarsely chopped 1 serrano chile, stems and seeds removed, and chopped 1 bunch cilantro 2 medium Russet Burbank (or equal volume of other potato types) potatoes, diced 2 cup s heavy cream 2 tsp salt 8 corn tortillas, julienned and fried crisp 2 Tbsp corn oil

Place butter, onion and carrot in a large soup pot and sweat the mixture until the onions are translucent. Turn down the heat to medium, add flour, and continue to cook and stir until the
flour begins to smell nutty; do not burn. Whisk in the chicken stock, add the potatoes, poblano peppers, serrano chile, and cilantro stems.
Simmer 25 to 30 minutes or until potatoes are soft throughout.

Remove soup from heat and finely purée in a blender; emptying into another large bowl if needed. Put the mixture back into the soup pot.
Add cream and cilantro to poblano, season with salt to taste and reheat.

In a frying pan, heat the corn oil over medium-high heat; fry the tortillas in the hot oil until crisp
on both sides. Remove immediately and set aside.

Ladle soup into oven-proof bowls. Top each with tortilla strips and cheese and place in oven until the cheese is melted.

Makes (8) large servings