3/4 pound Mexican crema, crème fraiche, or sour cream
5 ounces Mexican queso panela or queso fresco or mozzarella cut into strips
Directions
1
Preheat the oven to 435 degrees Fahrenheit.
2
Place the potato in a pot and cover with cold water. Bring to a gentle boil over medium heat, then cook until tender, about 35 minutes in all.
3
Remove from the oven and let cool. Peel the garlic and chiles and discard the chile seeds.
4
Place 5 chiles and the garlic in a food processor and run until mushy. Add the potato and run the pulses until blended. Cut the sixth chile in strips a set aside.
5
In a pot, melt the butter over medium heat, then add the onion and cook, stirring, until translucent, about 5 minutes.
6
Reduce the heat to low, add the poblano-potato mixture, and cook, stirring, for 15 minutes. Add the chicken broth and cook over low heat for 30 minutes.
7
Ladle the soup into individual serving bowls and add some strips of the remaining chile, a dollop of crema, and a slice of cheese. Serve hot.
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