Caldo De Queso Y Chile Verde de Skye - Skye's Green Chile and Cheese Soup

• 2 tbsp (30 ml) butter (unsalted best)
• 2 onions, diced (Sweet, like Vidalia are great)
• 4 cloves fresh garlic, chopped
• 1 28 oz (784 grm). can roasted diced green chilies, diced
• 5 tomatoes, diced
• 6 medium white potatoes, peeled and cut into 1" cubes
• 16 cups (3775 ml) chicken broth, (Canned consumme is fine or you can also use Knorr chicken Boullion cubes to water)
• 2 lbs (.9 kg). cheddar cheese or mixture with Colby and Monterey Jack (have it shredded and room temperature to blend and thicken best)
• salt to taste
• fresh cilantro
• chopped green onions
• sour cream
• tortillas

1. In a large soup pot, melt butter and saute onions and garlic over medium heat.
2. When onions are soft, add green chilies and tomatoes.
3. Simmer about 10 minutes, stirring every minute or so.
4. Add potatoes and chicken stock.
5. Cook over medium heat until potatoes are done, about 10 to 20 minutes.
6. Add cheese and, on very low heat, simmer about 30 minutes.
7. Add salt to taste.
8. For the absolute best results, omit the cheese, allow to cool overnight.
9. Heat and just prior to serving add the cheese and then serve in Mexican soup bowls if you can find them (like a deep well plate).

butter, onions, garlic, green chilies, tomatoes, white potatoes, chicken broth, salt, fresh cilantro, green onions, sour cream, tortillas

Taken from online-cookbook.com/goto/cook/rpage/000D08 (may not work)