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POTATO, CHEESE, AND GREEN CHILI SOUP
6 to 8 servings

This flavorful soup is a contemporary classic from the American Southwest.
5 medium potatoes, peeled and diced
5 cups vegetable stock or water
1 tablespoon light olive or olive oil
1 1/2 cups grated organic Monterey Jack cheese or jack-style non-dairy cheese
Salt and freshly ground pepper to taste
1 medium onion, finely chopped
2 to 3 cloves garlic, crushed or minced
1 large green bell pepper, finely chopped
1 cup chopped fresh, ripe tomatoes (substitute canned if good, ripe tomatoes are unavailable)
1 cup cooked fresh or thawed frozen corn kernels
4-ounce can chopped mild green chilies
1 teaspoon chili powder

DIRECTIONS:

Place the potato dice in a soup pot and cover with the stock or water. Bring to a simmer, then simmer gently, covered, until the potatoes are just tender, about 14-16 minutes.

In the meantime, heat the oil in a small skillet. Sauté the onion over medium heat. Add the garlic and green pepper and sauté until the mixture begins to brown lightly.

Remove half of the potatoes from their cooking liquid with a slotted spoon and place them in a shallow bowl. Mash them well, then stir back into the soup pot, followed by the onion-bell pepper mixture. Add the tomatoes, corn, green chilies, and chili powder. Add additional water if the soup is too dense. Stir together, return to a simmer, then simmer gently for 18-20 minutes.

Sprinkle in the grated cheese, a little at a time, stirring it until it is fairly well melted each time (soy cheese may not melt as completely). Season with salt and pepper and simmer over very low heat, stirring frequently, for another 6 minutes.

Serve at once, or let stand for an hour or so before serving.