Makes about 9 cups
Ingredients:

• Olive Oil
• 1 1/3 Cups Onion, diced into about ¼” pieces (about 1 very large onion)
• 2 large Celery Stalks, preferably organic, diced into about ¼” pieces
• 1 Tsp. Cumin Seed
• 1½ Tsp. Ground Cumin Seed
• 4 Cups Chicken Broth or Water or a combination
• 3 Potatoes, peeled and diced into 1” chunks
• ½  Cup Santa Fe Ole’s Late Harvest Green Chile - Medium
• ½ Cup Santa Fe Ole’s Late Harvest Green Chile Strips - Medium
• 1 Cup Santa Fe Ole’s Green Chile Sauce - Mild or Medium
• 3 Garlic Cloves
• 1 Bay Leaf
• 1 Tsp. Sugar
• ¾ Cup Sour Cream
• Salt and Pepper to taste

Garnishes:

• Chopped cilantro

Preparation:

• In a large sauce pan, heat 2-4 TBsp of olive oil over medium–high heat 
• Add onion and celery and sauté until almost soft.  
• Add cumin seed and ground cumin and sauté for about a minute, until fragrant. 
• Add potatoes, broth, garlic, bay leaf, sugar and salt to taste. 
• Bring to a boil, reduce heat to low and simmer for about an hour.
• Remove bay leaf.  Transfer to a blenderand carefully puree until smooth. 
• Adjust seasonings if necessary.

Serving:

• To serve, return to the pot and heat to almost a boil. 
• Turn off heat.
• Stir in sour cream
• Sprinkle on chopped cilantro