Corn and Sweet Potato Soup

As the evenings are cooler, a hearty soup makes a welcome supper.

The other night I made this southwest-style corn and sweet potato soup with cheese.

I took this picture on the second night of eating it. We re-heated it a little too much and the cheese curdled so it looks a little lumpy. It still tastes great.

Corn and Sweet Potato Soup

2 large sweet potatoes, peeled and diced

6 cups vegetable stock

1 bottle Mexican beer

2 tsp ground cumin

1 bay leaf

1 large onion, diced
1 tbsp oil

2 cloves garlic, chopped
14 oz packet frozen corn, defrosted
1 poblano, roasted, peeled and chopped (or 4oz can green chiles)

2 tsp chili powder

cayenne pepper

2 cups milk

12 oz Monterey Jack cheese, grated

1/2 cup fresh cilantro (optional)

Boil the sweet potatoes in 3 cups stock, beer, cumin and bay leaf until crisp tender, about 12-15 minutes. Remove bay leaf. Do not drain.

Sauté onion and garlic in oil about 10 minutes until soft. Stir into sweet potatoes along with the remaining 3 cups of stock. Add corn, poblano, cayenne to taste, and chili powder. Gradually stir in milk. Simmer, uncovered, 10 minutes until warmed through.

Reduce heat to low and stir in grated cheese until just melted. Season with salt to taste.

Sprinkle with cilantro before serving.

Serves 6