Instructions: In a 4 quart or larger crockpot, combine onion, celery, tomatoes, garlic, chili powder, cumin, oregano, chiles, cilantro, and potatoes. Dissolve bouillon cubes in boiling water and pour over potato mixture. Cover and cook on low heat until potatoes are very tender when pierced (about 8 to 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 setting to high, cover, and cook until stew is heated through (about 20-30 more minutes) . Season to taste with salt.

Ladle in wide shallow bowls. Sprinkle with cheese and garnish with cilantro sprigs if desired.

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