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MEXICAN POTATO SOUP




Source of Recipe


Amy


List of Ingredients





½ cup butter
1½ cups chopped onion
6 cloves of garlic
1½ to 2 oz. diced green chilies
2 cups chicken stock
2 potatoes, peeled and cubed (more, if desired)
1 potato, mashed in a blender
3 chopped tomatoes
8 oz. cubed monterey jack cheese


Recipe



Melt butter and sauté onion, garlic and chilies over a medium high heat. Add chicken stock and potatoes. Bring to a boil and simmer 5 minutes. Season as desired. Divide cheese into bowls. Ladle soup over cheese.