In a medium size spot heat oil over medium heat and saute the onion and garlic for a couple of minutes.
Add in the potato and chopped chipotle pepper. I used two peppers plus about two teaspoons adobo sauce.
Add the stock and turn the heat down to medium/low. Let this cook (softening the potatoes) for 20 minutes or so. I had very thinly sliced my potatoes but if you left yours more chunky you may need to cook them a little longer.
Season with salt and pepper. Blend into a soup. Serve hot with cilantro