4 medium sized potatoes
3 cups water
1 Tablespoon cannabis butter
1 Tablespoon Olive Oil
Salt to taste
1 Teaspoon cumin
2 garlic gloves, crushed
Black pepper to taste
1 teaspoon cilantro
Four whole roasted green chiles (skin removed)or 1 can whole green chiles
3/4 cup sour cream
1 cup milk
1 cup shredded jack cheese
2 scallions, chopped
Fresh cilantro leaves
Cut potatoes in small chunks and boil in water until done. Cool to room temperature. Combine butter and olive oil in skillet and saute onions and garlic. Saute a few minutes, then add salt, cumin, cilantro, and black pepper. Continue cooking until onions are tender. Peel apart chilies into bite size lengths when placing in skillet. Stir a few times and remove from stove.
Puree potatoes in the cooking water. Place the puree in a medium size soup pot. Add saute mixture, sour cream and milk. Whisk until well blended and heat over low flame. When hot, add cheese and scallions. Top with cilantro leaves and serve.
Serves: 4
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