Recipe - El Charro Caldo De Queso (Cheese And Potato Soup)

5 cup Water
3 cup Beef stock
1 md White onion cut or sliced up
1 teaspoon Salt or to taste
One half cup Garlic puree *
8 Green chiles roast, peel,
Chop
12 ounce Evaporated milk
4 md Potatoes cook, peel,
Cube
2 lg Tomatoes coarsely
Chopped
4 cup 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 8quart 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 ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip