Cheese Soup with Potatoes Recipe

4

Ingredients

2 tbsp unsalted butter
4 small new potatoes, cut into 3/4 inch cubes
1 white onion, finely chopped
1 clove garlic, minced
2 large ripe tomatoes, peeled and finely chopped
4 cups vegetable stock
2 anaheim chiles, roasted, peeled, seeded, and deveined then chopped
1 cup half and half, slightly warmed
3/4 lb white Cheddar or Monterey Jack, shredded
4 green onions, finely diced

Preparation

Step 1

In a Dutch oven or other large heavy pot over medium heat melt the butter or oil. Stir in the potatoes and onion, and saute until they begin to soften, 6-8 minutes. Do not allow to brown. Add the garlic and saute for another minute or so.

Raise the heat to medium high and add the tomatoes. Cook, stirring, until quite thick, about 5 minutes. Pour in the stock and chiles. Simmer, uncovered, until the potatoes are soft but not breaking apart, about 4 minutes. Reduce the heat to very low and add the half and half. Cook until heat to serving temperature.

Divide the cheese evenly among warmed bowls and ladle in the soup. Garnish with green onions and serve.