Jalapeno-Gouda Potato Soup #5FIX |
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Prep Time: 5 Minutes Cook Time: 45 Minutes |
Ready In: 50 Minutes Servings: 6 |
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5-Ingredient Fix Contest Entry. This recipe is a variation of a mac & cheese dish I came up with a few years ago. I was looking for a way to bring these two great flavors together that could serve as an appetizer or a full meal. I came up with a soup. Its different, delicious and filling! Ingredients:
3 cups simply potatoes diced potatoes with onion |
3 cups chicken broth |
2 cups half-and-half |
1 1/2 cups smoked gouda cheese (shredded) |
2 jalapenos (seeded and finely diced) |
Directions:
1. In a saucepan bring Simply Potatoes 'Diced Potatoes with Onion', chicken broth and jalapenos to a boil. Reduce heat to low. Simmer (uncovered) until potatoes are fork tender (about 20 to 25 minutes). Once potatoes are done, remove from heat.
2. Pour half of the mixture into a separate (mixing) bowl. Use a hand blender to puree mixture until smooth. If you do not have a hand blender, you can place 1/2 the mixture into a blender (let it cool first) and puree until smooth.
3. Pour the pureed mixture back into the saucepan with the other half. Turn heat to medium/low, add half & half and simmer until mixture is heated throughout (about 3-5 minutes).
4. Slowly stir in shredded gouda (one hand full at a time). Wait until each handful is fully melted before adding another. Once all the cheese is melted turn heat off.
5. Serve and enjoy!
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