South of the Border Cheesy Potato Soup

Ingredients

• 1/2 cup chopped onion
• 1/3 cup chopped celery
• 2 tablespoons butter
• 4 cups diced peeled potatoes
• 3 cups chicken broth
• 1/4 teaspoon paprika
• 1/2 teaspoon marjoram
• 1 tablespoon instant minced garlic (I use a mix of dried garlic and roasted red pepper)
• 2 cups milk
• 8 ounces monterey jack cheese

• 1 (15 ounce) can cream-style corn

• 1 (4 ounce) can diced chilies
• 2 ounces diced pimentos (optional)
• salt and pepper

Directions

1. 1

   Saute onion and celery in butter in large pot until tender.

2. 2

   Add potatoes, broth and spices; bring to a boil, cover and simmer for 15 minutes or until potatoes are tender.

3. 3

   Mash potatoes to desired consistency with a masher or fork; or puree in food processor to desired consistency.

4. 4

   Stir in milk, and gradually stir in cheese until it is all melted.

5. 5

   Add corn, chilies, pimentos and salt and pepper until all is hot.

6. 6

   Can be frozen and heated up in a low crockpot later.