4 med. (3 inch diameter) 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 of garlic, crushed
Lots of freshly ground black pepper
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 (whites & greens)

1. Scrub the potatoes, cut them into small chunks, and cook them in the water, partially covered until tender (about 20 minutes). Cool to room temperature.

2. Meanwhile, begin sauteing the onions in combined butter and olive oil in a large, heavy skillet. After several minutes, add salt, cumin, basil, garlic and black pepper. Continue to saute over medium heat until the onions are soft (5 to 8 minutes). Add chopped green bell pepper and saute a few minutes more.

3. Puree the potatoes in their cooking water. (Use a blender, or a food processor fitted with the steel blade.) Return the puree to a kettle or a large, sturdy saucepan and add the saute, plus the diced green chilies, sour cream and milk. Whisk until well blended, and heat over a slow flame. When it is hot, stir in the cheese and scallions and serve. About 50 minutes to prepare. 4 to 6 servings.