Instructions: In a 4-quart or larger electric slow cooker, combine onion, celery, tomatoes, garlic, chili powder, cumin, oregano, chilies, cilantro leaves, and potatoes.

Dissolves bouillon cubes into boiling water; pour bouillon over potato mixture.

Cover and cook at low setting until potatoes are very tender when pierced (8-10 hours).

Scoop out about 2 cups of the potatoes with a little of the liquid; whirl in a blender or food processor until pureed. Return puree to cooker. Increase heat setting to high; cover and cook until stew is heated through (about 20 more minutes). Season to taste with salt. Ladle into wide, shallow bowls; sprinkle evenly with
cheese. Garnish with cilantro sprigs, if desired.

Makes 4 servings.

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