Step 1

If you are using tinned poblano peppers, drain and deseed them, then cut them into thin strips and set aside. For fresh poblano peppers, drizzle them in a little oil and roast them in the oven or over an open flame until lightly blackened. Peel the skin, remove the seeds and cut into slices, then set them aside.

Step 2

For the soup, heat the oil in a large saucepan over medium heat, then add the onions and salt. Cook for 4-5 minutes or until soft, then add the grated garlic. Stir to combine and after 1 minute, add the chopped tomato, vegetable stock, and potatoes.

Step 3

Cover with a lid and cook for 20 minutes, or until the potatoes are tender.

Step 4

Once the time elapses, stir in the cream cheese, and add the roasted chilies and oregano. Simmer for 5 more minutes, then remove from the stove and season to taste with salt and pepper.

Step 5

Place the cheese cubes onto your serving bowl and cover them in the soup to serve. Sprinkle with black pepper and fresh cilantro and serve immediately.