Green Chili soup

Oh Yum!  A wonderful Mexican style treat for a chilly day.  It is warming, creamy and delicious with a little crunch thrown in for good measure.  You do not have to be from the Southwest to appreciate the flavors and textures that this soup evokes



INGREDIENTS

1/4 cup butter

1 1/2 medium onions, chopped

3 garlic cloves, minced

4 cups vegetable stock

2 potatoes, diced

1 1/2 cups chopped roasted mild  Anaheim green chile

1 1/2 teaspoon dried oregano

1 teaspoon salt

1/2 cup half-and-half

4 ounces Monterey jack cheese, grated

Minced fresh cilantro, for garnish (optional)

Toasted thin corn tortilla strips, for garnish (optional)



1. In a large saucepan, gently heat the butter over medium heat. Stir in the onions and garlic and saute until soft. Add the stock, potatoes, chile, oregano, and salt and bring the mixture to a boil. Reduce the heat to a simmer and cook for about 30 minutes, until the potatoes are very soft.



2. Transfer the soup to a food processor (or blender in batches) and puree until smooth. (The soup can be made ahead at this point and refrigerated for a day. Warm the soup before proceeding.) Pour the soup back into the pan, add the half-and-half, and heat through.



3. Divide the cheese among the serving bowls. Ladle the soup into each bowl. If you wish, top the soup with cilantro or tortilla strips, or both. Serve immediately.

This is great with a chilled Mexican beer.



Serves 4 to 6.