Ingredients:
Olive oil
Fresh garlic (minced)
A bag of potatoes (about 5 or 6, peeled and chopped)
1 carton of chicken stock
Milk (whole, if possible. Maybe even a dab of half-and-half)
An assortments of spices including, but not limited, to the following: Chile powder, chili flakes, cayenne pepper, salt, pepper, onion powder and cilantro.
A few handfuls of white cheese (mozzarella, queso or muenster)
Chipotle peppers in adobo sauce (optional)
Pot
Wooden spoon (really, it's a necessity)
1. Add enough olive oil to a 'potion pot' (not a cauldron, but big enough to make a potion in) to coat the bottom and add in the minced garlic and any dry spices you intent to add. Heat on lower heat until thoroughly aromatic. Trust me. You'll know when it's ready.
2. Add stock and bring to a rolling boil. Add potatoes and peppers (if using them. Only use one or two), reduce heat to low and simmer for 10-15 minutes, or until the potatoes are almost completely cooked. If you need to play with the heat, go ahead, I always do.
3. This is the fun part. Add the milk (1-2 cups) and with the back of your spoon, begin mashing the potatoes on the side of the pot, then stirring them back in. This will quickly thicken the soup. I like mine almost all mashed, but it's a personal preference. Finally, add in the cheese and decide if the thickness suits you. Too thick, add some milk. Too 'soupy' add more cheese.
4. Fin! Now just throw the stuff in a bowl, garnish with some more cheese and chipotle hot sauce and BAM! Sex. In you mouth. Then you dance the rumba and fiesta... No, that's not optional.
If I have satisfied at least one person's tastes buds by posting this, I have done my job. B)
