Instructions: 1. In large saucepan or Dutch oven, warm butter over medium heat. Stir in onions and garlic and saute until translucent.

2. Add broth, potatoes, chilies, oregano and salt and bring mixture to a boil. Reduce heat to simmer and cook until potatoes are soft, about 30 minutes.

3. Transfer soup to a food processor (or blender in batches) and puree until smooth. (Soup can be made ahead until this point and refrigerated for a day. Warm soup before proceeding.)

4. Pour soup back into pan, add half-and-half, and heat through.

Presentation: Divide cheese among serving bowls. Ladle soup into each bowl.

Top soup with cilantro or tortilla strips, if desired. Serve immediately.

4-6 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.