Creamy Poblano Soup

2 Tblsp unsalted butter
1 cup peeled & chopped russet potato
1 cup chopped onion
º tsp cumin
4 poblanos roasted, peeled, seeded and chopped coarsely
6 cups chicken stock
1 cup cream
salt & freshly ground black pepper
chopped cilantro and lime wedges for garnish

Melt butter in a heavy saucepan over medium heat. Add potatoes, onion and cumin and sautÈ for 5 minutes. Add poblanos and stock and bring to a boil. Simmer for 20 minutes. Let cool then puree in batches in the blender, or in the pot with an immersion blender.

Return to the pot and add cream. Season with salt and pepper. Garnish each serving with cilantro and a squeeze of lime.