4 med. potatoes, diced
1 med. onion, chopped
2 tbsp. fat
3 c. chicken broth
1 can tomatoes (14 1/2 oz.)
Chopped fresh dill
1 can corn, drained (7 oz.)
1/2 c. finely shredded Swiss cheese

Saute potatoes and onion in fat. Add tomatoes, broth and dill. Bring to boil. Cover and cook until potatoes are tender, 20 minutes. Remove 1 cup of soup; cool. Puree in blender. Return to pot of soup. Add corn and heat. Stir in cheese until melted. Add salt and pepper to taste. Garnish with dill.