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Hot Potato Cheese Soup

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“I found the basis for this recipe in a cookbook I borrowed from the library. I revised a few of the ingedients and came up with this version that my famiy loves (especially my teenage daughter!)”
READY IN:
45mins
SERVES:
4-6
YIELD:
6 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Roast chili in small pan at 350 for 10 minutes. Transfer to a bowl and break in half; cover with boiling water and let soak 15 minutes. Discard stem, seeds and veins.
  2. Meanwhile heat oil, add onions and saute 5 minutes.
  3. Add potatoes and garlic; stir fry 2 minutes. Add stock and bay leaf; bring to a boil. Reduce heat to low, cover and simmer till potatoes are tender--about 20 minutes.
  4. Discard bay leaf. Place potato mixture, chili and cumin in blender--process until smooth. Return to pan and over medium-low heat stir in milk and sour cream (or yogurt). Simmer 5 minutes--DO NOT LET BOIL!
  5. Add cheese and stir till melted. Top with minced parsley or cilantro if desired.

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