Sopa De Queso (cheese Soup With Green Chile And Potato)

Total Time: 7 hrs Preparation Time: 30 mins Cook Time: 6 hrs 30 mins

Ingredients

• Servings: 6
• 1 tablespoon salted butter
• 1/2 onion, finely diced
• 2 garlic cloves, minced
• 3 roma tomatoes, finely chopped
• 1 lb red potatoes or 1 lb rose potato
• 6 cups beef broth or 6 cups chicken broth
• 1 teaspoon kosher salt
• 3 poblano chiles, roasted, seeded, and diced
• 10 ounces muenster cheese, grated (or chihuahua cheese)
• chopped fresh cilantro

Recipe

• 1 heat the butter in a skillet over medium heat.
• 2 add the onion and garlic and cook slowly, stirring often, for 2 minutes.
• 3 add the tomato and cook, stirring frequently, until the pan is almost dry, about 5 minutes.
• 4 transfer to a 5-quart slow cooker.
• 5 peel the potatoes and cut into neat 1/2-inch cubes.
• 6 you should have about 4 cups.
• 7 add to the slow cooker along with the broth and salt.
• 8 cover and cook on low for 6 hours.
• 9 add the poblanos and cheese and stir slowly until the cheese melts into the soup.
• 10 continue cooking on low for 30 minutes more.
• 11 to serve, ladle the soup into bowls and sprinkle each serving with a little chopped cilantro.