POTATO AND CHEESE SOUP
Ingredients
2 Tbsp. butter, unsalted
1 Cup onion, diced
2 cloves garlic , minced
4 canned tomatoes, chopped
2 Cups potatoes,diced
1 poblano chile, roasted peeled, cleaned and diced
4 Cups chicken broth
8 oz. Supremo® Mexican Style Crema from V&V SUPREMO®
salt to taste
8 oz. Shredded Chihuahua® Quesadilla Cheese from V&V SUPREMO®
1/4 Cup cilantro, chopped
Method of Preparation
- Melt butter in medium saucepan over medium heat, add onions and cook for 3 minutes, stirring. Add garlic and cook for 1 minute, stirring constantly. Add tomatoes and cook for 3 more minutes.
- Add potatoes and broth. Bring to a boil on high heat then reduce to a simmer. Simmer for 20 minutes, or until potatoes are tender.
- Add poblano pepper and sour cream. Simmer for 10 more minutes. Add salt to taste.
- Add about 1 oz. of cheese to each bowl. Ladle hot soup over cheese and garnish with cilantro.
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