Southwestern Cheese Soup

Source: Moosewood Restaurant Simple Suppers

Serves 4-6

2 cups chopped onions
3 garlic cloves, minced or pressed
2 tablespoons olive oil
1 4.5-ounce can of chopped mild green chiles
3 cups diced potatoes
1 quart vegetable broth
1 15-ounce can of creamed corn
1 15-ounce can of diced tomatoes
2 1/2 cups grated sharp Cheddar cheese

In a soup pot, sauté the onions and garlic in the oil until the onions are soft, about 10 minutes. Stir in the chiles and potatoes. Add the broth, cover, and bring to a boil. Add the corn and tomatoes, cover, and simmer on low heat, stirring occasionally, until potatoes are tender, about 5 minutes.

Divide the cheese among four to six bowls. Ladle the hot soup over the cheese.

I talked about this recipe HERE.