7oz roasted sweet red peppersundrained and chopped
4oz canchopped green chiles
3cupsdiced peeled potatoeswaxy, boiling potatoes or Yukon Gold
½cupcream cheesecubed or spreadable
Heat olive oil over medium-high heat in Dutch oven or large saucepan and saute onions 2-3 minutes until tender and fragrant. Stir in the chopped, roasted red peppers, chiles, cumin, salt and coriander and cook for a couple more minutes. Add vegetable broth and potatoes; bring to a boil.
Reduce heat; cover and simmer 10-15 minutes or until potatoes are tender. Stir in the chopped cilantro and lemon juice. Let cool slightly.
In a blender, puree the cream cheese and half of the soup until smooth. Return mixture to pan with remaining soup; stir in well and let simmer for about 15 minutes before serving.