El charro caldo de queso (cheese and potato soup)

Yield: 6 Servings

Measure Ingredient
5 cups Water
3 cups Beef stock
1 medium White onion -- sliced
1 teaspoon Salt -- or to taste
½ cup Garlic puree -- *
8 Green chiles -- roast, peel,
Chop
12 ounces Evaporated milk
4 mediums Potatoes -- cook, peel,
Cube
2 larges Tomatoes -- coarsely
Chopped
4 cups Combination cheese -- **
Cubed

* Garlic Puree - peel 8 whole heads of garlic by smashing the cloves with the side of a wide knife; the peel will slip off easily then. Put the peeled garlic in a blender with about 2 cups of water, and puree. Drain, if necessary, and store in a tightly closed glass jar in the refrigerator.

** Combination Cheese - To come as close as possible to the taste of the cheese of Mexico (which is not readily available in the United States), we devised what I call "combination cheese". It is equal parts shredded yellow cheddar, provolone and jack cheeses. In an 8-quart stock pot, place water and beef stock and bring to the boil. Add salt, garlic puree, green chile, onion and evaporated milk. Simmer 10 minutes. Taste and adjust seasoning, adding more chile, if you like. Add cooked potatoes and tomatoes and simmer 10 minutes more.

To serve, place 6 or 8 cubes of cheese in warm bowls and ladle soup over the cheese.

May be refrigerated for use the next day or frozen for later use.

Recipe By : El Charro Cafe Favorite Recipes From: El Charro Cafe Favorite Recipes File

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