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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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Ingredients:
12 medium potatoes, peeled and sliced |
3 (10 3/4-ounce) cans chicken broth, diluted |
2 cups (8 ounces) shredded monterey jack cheese |
1 large onion, sliced |
1 small jalapeño pepper, halved |
1 teaspoon butter or margarine |
1 cup whipping cream, scalded |
1 teaspoon salt |
avocado slices (optional) |
Directions:
1. Combine potatoes, chicken broth, cheese, onion, and jalapeño pepper in a large Dutch oven; bring to a boil. Reduce heat; simmer, uncovered, 30 minutes or until potatoes are tender. Remove from heat, and cool slightly.
2. Place 2 cups potato mixture in container of an electric blender; process until smooth, and set aside. Repeat procedure with remaining potato mixture. Return all pureed mixture to Dutch oven. Add butter, whipping cream, and salt; cook over low heat, stirring frequently, until butter melts and soup is thoroughly heated. Serve immediately in warm soup bowls; garnish with avocado slices, if desired.
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