Cheese And Roasted Red Pepper Soup

Instructions

• Potato should be approximately 1/2 pound, peel and dice. Roast, peel and dice red peppers and coarsely grate the Cheddar.
• In a kettle cook the potato, and the onion in the oil over moderately low heat until the onion is softened, add 1 cup water, and simmer the mixture, covered, for 5 to 10 minutes, or until the potato is tender.
• In a blender puree the mixture with the milk and in the kettle combine the mixture with the diced roasted red peppers, the Worcestershire sauce, and the Tobasco.
• Heat the mixture over moderately low heat, stirring in handfuls of Cheddar, until the Cheddar is melted and the soup is hot (but do not let it boil), garnish the soup with the cilantro and accompany with croutons if desired.