2 tsp. vegetable oil 1 white onion cut in quarter inch dice 1 8 oz. package mushrooms, sliced 1 Serrano pepper, minced 1 clove garlic, minced 2 Poblano peppers, charred (under a broiler or over a gas flame) peeled, seeded, and chopped into quarter inch dice. 3 medium MountainKing Russets, peeled and cut into half inch dice 5 cups chicken broth (or 3 14.5 oz cans) 1 cup whipping cream Salt and black pepper to taste
In large saucepan, heat oil over medium-high heat. Add onion and sauté for 2-3 minutes.
Add mushrooms and sauté another 2-3 minutes.
Add garlic, Serrano, and Poblano peppers and sauté for another minute.
Now add Papas Blancas and chicken broth. Reduce heat, cover and simmer 15 minutes or until potatoes are tender.
Add whipping cream. With a slotted spoon, scoop out about 1.5 cups of the soup vegetables and puree in a blender. Return this puree to the soup and stir well.
Reheat soup to a simmer, add salt and pepper to taste, and serve.