Potato Chili Cheese Soup

January 02, 2011

 4 medium potatoes, peeled and diced

3 C water

2 T olive oil

1 1/2 C chopped onion

1 1/2 t salt

1 t cumin

1 t basil

1/2 t minced garlic

1/2 t pepper

1 1/2 C diced green pepper

1 C diced canned green chilies

 3/4 C sour cream

1 C milk

3/4 C shredded Monterey Jack cheese  (pepper Jack is also very good)

 

Boil potatoes in water, when tender, mash right in water until you have reached the desired consistency.  Saute the onions in the oil until they are tender.  Add the seasonings, peppers, and chilies.  Saute for 5 more minutes.  Add the cooked potatoes and heat through.  Stir in the sour cream, milk, and cheese.  Simmer until heated through.  Avoid boiling and stir frequently to keep the cheese from sticking.

 

This recipe is brought to you from the kitchen of the Latigo Dude Ranch. 

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