Cabo Queso Potato Soup

I derive great pleasure in hosting a weekend getaway at our lake home for our oldest daughter’s community group. I love ALL THINGS ABOUT these young women, and the fact that they don’t mind having me hang around endears them to me even more.

I made this soup for them the last time we gathered, and they really enjoyed it. So here’s the recipe, girlies! Enjoy!

Ingredients

• 1/2 cup butter

• 1 cup chopped onion

• 1 large Poblano pepper. seeded and finely chopped

• ½ cup green bell pepper, finely chopped

• 4 tsp. garlic, minced

• 1 pkg. Simply Potatoes Southwestern-style hash brown potatoes

• ½ tsp. cumin

• 1 tsp. salt

• ½ tsp. garlic powder

• 32 oz. chicken broth

• 2 cups skim milk

• 3 cups half and half

• 2 cups shredded sharp cheddar cheese

• 2 cups Monterey Jack cheese

Instructions

1. Saute pepper, onion, bell pepper, and garlic in butter. 

2. Add potatoes and cook 5 minutes or until slightly browned. 

3. Add chicken broth, cumin, salt, and garlic powder.

4. Simmer on low and covered for 30 minutes. 

5. Add milk and half and half. 

6. Continue to simmer until reheated. Do not boil (you don’t want the milk to scald). 

7. Add the cheese last. Stir until melted. 

-Ally