South of the Border Cheesy Potato Soup |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 10 |
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Making some potato soup, I realized I only had monterey jack cheese instead of cheddar...so I threw in a little bit of this, a little bit of that...and wow, what a hit! Ingredients:
1/2 cup chopped onion |
1/3 cup chopped celery |
2 tablespoons butter |
4 cups diced peeled potatoes |
3 cups chicken broth |
1/4 teaspoon paprika |
1/2 teaspoon marjoram |
1 tablespoon instant minced garlic (i use a mix of dried garlic and roasted red pepper) |
2 cups milk |
8 ounces monterey jack cheese |
1 (15 ounce) can cream-style corn |
1 (4 ounce) can diced chilies |
2 ounces diced pimentos (optional) |
salt and pepper |
Directions:
1. Saute onion and celery in butter in large pot until tender.
2. Add potatoes, broth and spices; bring to a boil, cover and simmer for 15 minutes or until potatoes are tender.
3. Mash potatoes to desired consistency with a masher or fork; or puree in food processor to desired consistency.
4. Stir in milk, and gradually stir in cheese until it is all melted.
5. Add corn, chilies, pimentos and salt and pepper until all is hot.
6. Can be frozen and heated up in a low crockpot later.
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