Watercress Soup - Rick Bayless

Ingredients

• 3 to 4 medium (1 1/4 pound) red-skin potatoes, peeled and cut into roughly 1-inch pieces
• 6 garlic cloves, peeled and halved
• 4 cups chicken or vegetable stock
• 2 to 3 large fresh poblano chiles (depending on how hot they are)
• 8 ounces watercress (trim thick stems), you’ll have about 3 1/2 cups
• 1 1/2 ounces chives, plus extra for garnish
• 1/2 bunch cilantro, tops only, stems discarded (about 1 cup loosely packed) plus extra leaves for garnish
• 1 1/2 cups milk, plus more if you think is necessary
• Salt
• 1 to 2 limes, grated rind only