Sopa de Queso

Roast the peppers in the fire, and when the skin is all charred, put them in a plastic bag and let them sweat for 10-15 minutes; peel them off and remove stem and seeds; dice them up and set aside. In a pan, add the butter, then the onion, cook it until translucent and add the garlic, diced peppers, oregano, and potatoes, and season with salt and black pepper; then add the evaporated milk and the chicken stock; cover with a lid and cook on medium heat for about 10 minutes or until the potatoes are cooked but still firm. Then add the panela cheese in cubes, cook for about 5 minutes, and enjoy.