Roasted chile potato soup with chard and chorizo

Put about three quarters of a quart of chicken broth in a pot; dice two of six potatoes small and cut the rest in large pieces.

Crush four garlic cloves with the side of the knife and peel; put the large potato pieces and garlic in the broth, cover and simmer.

Roast four large yellow chilies over the flame, turning until blackened and blistered.

Cook the cut-up raw chorizo over a burner, stirring, until cooked through, about 10 minutes.

Cool the chilies, rub off the skin, remove seeds and veins, rinse quickly and chop small.

Puree the soup in the pot with an immersion blender, coarse or fine as wanted.

Add the rest of the broth, the chopped roasted chilies and the diced potatoes; season with salt.

Cut the stems from the chard and slice the leaves across in half-inch strips; when guests arrive, wilt the chard in the soup and serve sprinkled with chorizo and Mexican aged cheese.