Hot Potato Cheese Soup

1 dried ancho or pasilla chili

1 tsp reduced calorie margarine

1 onion, chopped

1 lb potatoes, peeled and cubed

2 cloves garlic, minced

4 cups chicken broth

1 bay leaf

1 1/2 tsp cumin

1 cup skim milk

1/2 cup fat free sour cream or fat free plain yogurt

3 oz shredded cheddar cheese

1/4 cup minced fresh parsley or cilantro (optional)

Roast chili in small pan at 350 for 10 minutes. Transfer to a bowl and break in half; cover with boiling water and let soak 15 minutes. Discard stem, seeds and veins. Meanwhile melt margarine, add onions and saute 5 minutes. Add potatoes and garlic; stir fry 2 minutes. Add stock and bay leaf; bring to a boil. Reduce heat to low, cover and simmer till potatoes are tender--about 20 minutes. Discard bay leaf. Place potato mixture, chili and cumin in blender--process until smooth. Return to pan and over medium-low heat stir in milk and sour cream (or yogurt). Simmer 5 minutes--DO NOT LET BOIL! Add cheese and stir till melted. Top with minced parsley or cilantro if desired.

Makes appx 6 cups

1/6=185 calories/6 g. fat/2 g. fiber