Mexican Soup

Here is a traditional country-style Mexican soup that really
satisfies.

Caldo de Papas con Queso (Potato and Cheese Soup)

2 Tbs (30 ml) butter
4 small new potatoes, cut into 3/4-inch (2 cm) cubes
1 onion, finely chopped
1-3 cloves garlic, finely chopped
2 large ripe tomatoes, finely chopped
4 cups (1 L) beef, chicken, or vegetable stock
2 canned mild green chiles, drained and chopped
1 cup (250 ml) heavy cream, half-and-half, or milk
Salt and freshly ground pepper to taste
12 oz (350 g) Monterey jack or white cheddar
cheese, shredded
4 scallions (spring onions), green and white parts,
finely chopped

Heat the butter in a large, heavy pot (Dutch oven) and saute the
potatoes and onion until they begin to soften, 6 to 8 minutes.  Add
the garlic and cook for 2 minutes.  Add the tomatoes and cook,
stirring occasionally, for 5 minutes.  Add the stock and green chiles
and bring to a boil.  Reduce the heat and simmer uncovered until the
potatoes are cooked but still firm, about 5 minutes.  Stir in the
salt, pepper, and cream.  Divide the cheese between 4 to 6 soup bowls
and ladle the soup over it.  Garnish with chopped scallions.  Serves 4
to 6.

Bon appetit from the Chef at World Wide Recipes