South of the Border Cheesy Potato Soup
- Ready In:
- 35mins
- Ingredients:
- 14
- Serves:
-
10
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
- Saute onion and celery in butter in large pot until tender.
- Add potatoes, broth and spices; bring to a boil, cover and simmer for 15 minutes or until potatoes are tender.
- Mash potatoes to desired consistency with a masher or fork; or puree in food processor to desired consistency.
- Stir in milk, and gradually stir in cheese until it is all melted.
- Add corn, chilies, pimentos and salt and pepper until all is hot.
- Can be frozen and heated up in a low crockpot later.
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