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    Potato, Cheese & Green Chile Soup


    Source of Recipe


    Suzi/EDC

    Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=9093.1

    List of Ingredients




    6 medium potatoes, peeled and diced
    5 cups water (or stock)
    1 tablespoon canola or olive oil
    2 to 3 cloves garlic, crushed or minced
    1 large green capsicum/bell pepper, finely chopped
    1 cup chopped fresh, ripe tomatoes (or canned)
    1 cup cooked fresh or thawed frozen corn kernels
    1 110gr/4oz can chopped mild green chiles (or some fresh)
    1/2 teaspoon chili powder
    2 cups grated Monterey Jack or cheddar cheese
    Salt and freshly ground pepper to taste

    Recipe



    Place the potato dice in a soup pot and cover with the water. Bring to a simmer, then simmer gently, covered, until the potatoes are just tender, about 15 minutes.

    Heat the oil in a small skillet. Saute the onion over medium heat until translucent. Add the garlic and capsicum. Saute until the mixture begins to brown lightly.

    Remove half of the potatoes from their cooking liquid with a slotted spoon and mash them well, then stir back into the soup pot, followed by the onion mixture. Add the tomatoes, corn, green chilies, and chili powder. Add additional water if the soup is too dense. Stir together, return to a simmer, then simmer gently for 15-20 minutes.

    Sprinkle in the grated cheese, a little at a time, stirring it until it is fairly well melted each time. Season to taste with salt and pepper and allow the soup to simmer over very low heat, stirring frequently, for another 5 minutes.

    Serve with crusty bread slices or rolls.

 

 

 

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