Instructions: Heat the oil and butter in a large saucepan. Add peppers, onions, and carrots and saute slowly for 5 minutes. Stir in the stock, add the diced potatoes, bring to a boil, then reduce heat and simmer for 30 minutes.

Remove from heat and puree in a blender, solids first to get a smooth texture. Return to the pot. Add the cream and season with salt to taste.

When ready to serve, bring to simmer and stir in the cilantro. Ladle into oven-proof bowls, top with 2 tortilla chips, sprinkle with cheese, and run under the broiler. Top each bowl with a cilantro leaf and take to the table.

Serve to 4 people as a spectacular and hearty first course.

Comments: This Tex-Mex creation is a lot healthier than it tastes - and is even more so if you substitute yogurt for the whipping cream. Its gloriously thick and rich, with a nice balancing kick. Thanks to Professor Vincent Tocci, American University, for introducing me to this.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.