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Serves 6-8

Ingredients:

• 3 small to Medium MountainKing® Russets, peeled and cut into 1⁄2 inch dice
• 2 teaspoons vegetable oil
• 1 white onion cut in 1⁄4 inch dice
• 1 8 oz. package mushrooms, sliced
• 1 serrano pepper, minced
• 1 clove garlic, minced
• 2 poblano peppers, charred (under a broiler or over a gas flame), peeled, seeded, and chopped into 1⁄4 inch dice
• 5 cups chicken broth (or three 14.5 oz cans)
• 1 cup whipping cream
• salt and black pepper to taste

Directions:

1. In large saucepan, heat oil over medium-high heat. Add onion and sauté for 2-3 minutes.
2. Add mushrooms and sauté another 2-3 minutes.
3. Add garlic, serrano, and poblano peppers and sauté for another minute.
4. Now add potatoes and chicken broth. Reduce heat, cover and simmer 15 minutes or until potatoes are tender.
5. Add whipping cream. With a slotted spoon, scoop out about 1 1⁄2 cups of the soup vegetables and puree in a blender. Return this puree to the soup and stir well.
6. Reheat soup to a simmer, add salt and pepper to taste, and serve.
Serves: 6

Note: You can also substitute MountainKing® Butter Golds for Russets in this recipe.