Red Bell Pepper Soup

Combine broth, jalapeno chiles, potato, and tomatoes in large saucepan. Cover and simmer over medium-low heat until potato is tender, about 20 minutes. Discard chiles from broth.

Heat oil in heavy large skillet over medium heat. Add garlic and bell peppers; saute until tender, about 12 minutes. Transfer mixture to a blender. Working in batches, add broth mixture to the blender with bell peppers and process until smooth. Transfer soup to the large saucepan. Stir in milk and cream. Rewarm soup over low heat (do not boil). Add lime zest and juice. Season soup to taste with salt and pepper.

Ladle soup into serving bowls. Garnish with sour cream and cilantro.