Cream of Green Chili Soup

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There's restaurant in Pleasanton, CA that I really like called The Rising Loafer. They occasionally serve Cream of Green Chili soup as their soup of the day and I'm really happy if that's the day I happen to be there for lunch! Since I can't always guarantee that it will be on the menu, I've learned to make a version of it for myself that's quick and easy. It goes especially well with a quesadilla or a grilled-cheese sandwich.

1/2 large onion, finely chopped 3 cloves garlic, minced 1 baking potato, peeled and diced 2 cups low-sodium chicken broth 1 can diced green chilies (4 oz or 7 oz, depending on how heat-tolerant you are) 1/3 cup Mascarpone cheese 1/2 tsp. salt 1/4 tsp. black pepper

Sauté onion and garlic in a 2 qt. saucepan in little bit of olive oil for about 5 minutes, until onions are slightly softened. Add the diced potato and sauté another 5 minutes. Add the green chilies and chicken broth and bring up to a simmer. Simmer uncovered for about 20 minutes, until the potatoes and onions are tender. The liquid will reduce somewhat.

Remove the pan from the heat and stir in the salt and pepper. Using an immersion (stick) blender or a regular blender, puree the soup until it is smooth. By hand, stir in the Mascarpone cheese until it dissolves into the soup. If the soup is too thick, add a little heated chicken broth to thin it out.