Potato, 3 Cheese and Green Chili Soup
List of Ingredients
5 medium potatoes -- peeled and diced
5 cups water
1 tbsp. canola oil
2 cloves garlic (or 3) -- minced
1 large green bell pepper -- finely chopped
1 cup fresh ripe tomatoes -- chopped or canned
1 cup cooked fresh corn kernels -- or frozen thawed
1 oz. canned chopped mild green chiles
1 tsp. chili powder
4 oz. cheddar cheese -- shredded
4 oz. Monterey Jack and Colby cheese mixture -- shredded
salt and freshly ground black pepper -- to taste
Recipe
Put the diced potatoes 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.
In the meantime, heat the oil in a small skillet. Saute the onion over medium heat until it is translucent. Add the garlic and green pepper and saute until the mixture is browned a bit.
Remove half the potatoes from the pot with a slotted spoon and place them in a deep bowl. Either mash them well or use a hand blender and blend them well. Stir them back into the soup pot, followed by the onion-bell pepper mixture. Add the tomatoes, corn, green chiles and chili powder. Add additional water if the soup is too dense. Stir together, return to a simmer, then simmer gently for 15 minutes.
Sprinkle in the shredded cheese, a little at a time, stirring it until it is 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 at once, or let stand for an hour or so. Heat through as needed and adjust the consistency with more water if the soup becomes too thick.
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