Chili Cheddar Cheese Potato Soup
4 medium-size russet potatoes diced (1/2 inch)
3 tbsp. olive oil
1/4 medium-size onion chopped
2 cloves garlic minced
1 medium-size tomato chopped
dash black pepper
dash garlic powder
dash garlic salt
3 cups water
2 tbsp. tomato sauce or V-8 juice
1/2 cup sweet chili sauce
1 cup cheddar cheese diced
1. Fry potatoes and onions for 5 minutes in oil in a large saucepot over medium-high heat.
2. Add garlic, tomato and seasonings. Fry three more minutes.
3. Add water, tomato and chili sauce. Cover pan. Simmer on low heat until potatoes are tender, stirring occasionally. Add cheese just before serving. Serve when cheese is melted.