Recipe Report - Tonight's Dinner

[Guest guest]

I got this recipe from Kathleen, I think it was, who posted it a week or

so ago. The original was called Potato, Cheese & Green Chili Soup from

Nava Atlas' website. I changed it a bit and it was totally wonderful.

Give it a try if you are not vegan. So good. DH loved it too and had 2

bowls to prove it. Thanks, Kathleen, for posting this.

 

 

* Exported from MasterCook *

 

Potato, 3 Cheese & Green Chili Soup

 

Recipe By : RisaG

Serving Size : 6 Preparation Time :0:00

Categories : Cheese Chiles

Potatoes Soups

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

5 med potatoes -- peeled & diced

5 cups water

1 tbsp canola oil

2 cloves garlic (or 3) -- minced

1 lg 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 & Colby cheese mixture -- shredded

salt and freshly ground black pepper -- to taste

 

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 tonce, 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.

 

Serve with some nice sliced bread - something a little heavy to sop up

the soup in the bowl.

 

- - - - - - - - - - - - - - - - - -

 

NOTES : * I mistakenly used pre-shredded cheese, from the supermarket.

Use a good cheese, not shredded and shred it at home. Use either the

mixture I used or just one kind of cheese. Original recipe called for

cheddar cheese but I don't like the flavor straight so I mixed it. The

pre-shredded stuff does not melt well and ends up at the bottom of the

pot. Use a real cheese and let it melt according to the recipe

directions.

 

Original recipe created by Nava Atlas and can be gotten from

http://www.vegkitchen.com

It is called Potato, Cheese & Green Chili Soup.

 

RisaG