Shelly's Recipe

MEXICAN POTATO-CHEESE SOUP

Category: Soups

6 medium russet potatoes, peeled & sliced thinly
1 tbsp canola oil
1 yellow onion, chopped
3 tbsp garlic, minced
1 (7 oz) can, green chiles, diced
6 cups chicken broth or water
2-3 tsp garlic salt
1 tsp cumin and black pepper
2 tsp butter
2 tbsp flour
1 cup milk
1 cup sour cream
1 cup jack cheese, grated

In a soup pot, cover potatoes with water/broth and simmer until potatoes are tender.
In a separate pan, saute onions in oil.

Add to potatoes, the onions, garlic, chiles, salt, cumin and pepper. Simmer for 30 minutes. In a saucepan, make a roux by melting butter and adding flour. Then slowly add milk, stirring constantly, until you've created a creamy, smooth white sauce. Stir roux into the simmering soup. Five minutes before serving, stir sour cream into simmering soup. Serve with jack cheese sprinkled on top.