Mexican Potato Soup


8 - Potatoes, peeled and sliced 1/4 inch thick
1 1/2 Tbls - Cooking oil
1 - Onion, chopped
1 - Garlic clove, crushed
1/2 cup - Canned tomatoes
1 qt - Milk
1 tsp - Salt
1/4 lb - Sharp cheddar cheese, shredded or diced

Heat the oil in a deep kettle.
Add sliced potatoes and fry until slightly brown, stirring constantly.
Add onion and garlic; keep stirring and add tomatoes.
Blend well; add milk and salt.
Let simmer over low heat for 15 minutes.
Gradually add cheese and let melt, stirring constantly.
Serve hot.

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