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

Cut unpeeled potatoes into small chunks. Cook in kettle of boiling water until tender, about 20 minutes. Cool to room temperature in cooking water.

Meanwhile, saute onions in butter and olive oil in a large heavy skillet. After several minutes, add salt, cumin, basil, garlic and pepper. Continue to saute over medium heat until onions are soft. Add green peppers and cook for a few more minutes.

(Puree potatoes in their cooking water.) Return puree to kettle. Add the onion and green pepper, saute, diced green chilies, sour cream and milk. Blend well and heat thoroughly. Stir in cheese and green onions. (If soup is too thick, add more milk.)

Makes 6 servings.