4 med. potatoes
3 c. water
1 tbsp. butter
1 tbsp. olive oil
1 1/2 c. chopped onion
1 3/4 tsp. salt
1 tsp. cumin
1 tsp. basil
2 med. cloves garlic
1 1/2 c. diced green bell pepper
1 c. diced canned green chilies
3/4 c. sour cream
1 c. milk
3/4 c. (packed) grated Jack cheese
2 scallions, finely minced

Scrub potatoes, cut into small cubes and cook them in water partially covered, until tender. Cool.

Meanwhile, being sauteing onion in butter and olive oil. After several minutes, add salt, cumin, basil and garlic. Continue to saute over medium heat until onions are soft. Add chopped green bell peppers and saute a few minutes more.

Puree the potatoes in their cooking water (use blender or food processor fitted with steel blade). Return the puree to a kettle and add the saute, plus the diced green chilies, sour cream and milk. Whisk unitl well blended and heat over a slow flame. When it is hot stir in cheese, scallion and serve. 4-6 servings.