Oaxaca Soup

10 chile poblanos*, fresh or canned
6 medium potatoes
6 medium tomatoes, peeled
1/2 large onion, chopped
2 cloves garlic, minced
1 tablespoon Vegetable oil
4 to 6 cups water, as necessary
Salt, to taste
3 tablespoons granulated chicken bouillon
1 teaspoon parsley
1/2 teaspoon baking soda
2 1/2 cups milk
1 pound Oaxaca or mozzarella cheese, diced

If chiles are fresh, first roast them on a hot griddle until the skin blisters and turns brown. Put them in a plastic bag to "sweat" for about 10 minutes, then peel, de-vein, and remove the seeds. If canned chiles are used, slit them and remove seeds. Rinse chiles in water and cut in long strips. Peel and cube the potatoes. Pur