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in a 4 quart pan, combine broth, potatoes, pepper, and cumin. Bring to a boil over high heat; reduce heat, cover, and boil gently until potatoes are very tender when pierced, 15-20 minutes. In a food processor or blender, combine half the potato mixture, chilies, cilantro, and green onions; whirl until smooth. Transfer to a large bowl. Puree remaining potato mixture and sour cream. Add to first mixture; season with salt to taste. Cover and refrigerate until cold, at least 2 hours up to a day. Stir well before serving. Garnish each portion with a cilantro sprig. Calories: 123, Protein: 3.8g, Carbohydrates: 12g, Fat: 6.9g, Cholesterol: 13mg, Sodium: 133mg. Typed by Katherine Smith
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