El Charro Cafe Cheese and Potato Soup

El Charro Cafe Restaurant Recipe

4 medium potatoes, peeled and cubed
5 cups water
3 ups beef stock
1 medium white onion
1 teaspoon salt
1/2 cup garlic puree
8 fresh Anaheim chiles, roasted and chopped
11/4 cups milk
2 large tomatoes, coarsely chopped
4 cups cubed or shredded longhorn cheese or crumbled Mexican cheese

In an 8 quart stockpot, cook the potatoes in the water until soft. Remove the potatoes with a slotted spoon and set aside. Add the beef stock to the potato water, and bring to a boil. Add the onion, salt, garlic puree, chiles, and milk. Simmer 10 minutes.Taste and adjust the seasoning, adding more Chili's, if you like. Add the cooked potatoes and tomatoes and simmer for about 10 minutes. To serve,place 1/2 cup cubed cheese in each warmed bowl and ladle the soup over the cheese.  Makes 6 to 8 servings.

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