Mexican Potato and Cheese Soup
12 - 8 oz. servings
3 tablespoons vegetable oil
1 1/2 cups yellow onion, chopped
4 each green chili, peeled, seeded, diced
4 each Idaho® potatoes, peeled, diced
2 cups Roma tomatoes, diced
1 1/2 quart vegetable or chicken stock
Salt and pepper to taste
1/2 cup cilantro, chopped
1/2 cup scallions, sliced
1 cup chorizo, diced (optional)
3/4 cup queso fresco, crumbled
In stock pot, heat oil over medium-high heat; add onion and sauté 2 minutes.
Add chilies and sauté another 1 minute.
Stir in diced potatoes and cook 3 minutes, stirring often.
Add tomatoes and heat through.
Pour in stock and bring to a boil; reduce heat and simmer 15-20 minutes or until potatoes are just tender but not soft.
Adjust seasonings with salt and pepper.
Stir in cilantro and scallions just before serving. (Chorizo may be added at this point also, if desired.)
To serve: Ladle 1 cup of soup into bowl and sprinkle top with 1 tablespoon crumbled cheese over top and granish with cilantro sprig, if desired.