Ron and Andrea adored it. They slurped with such gusto, that I had to strongly stake my claim to save a bowl for today's lunch. This recipe is a slightly modifed version of that in "Coffee House Cookbook" by the University of California, Davis coffee house staff, 1996. (Buy, beg or borrow a copy of this fabulous cookbook of casual comfort food with an international touch. The no-fail recipes are extraordinary. I bought my copy when my oldest daughter was a a student at UCDavis.)
2005 New Recipe # 1 - Mexican Potato-Cheese Soup
6 medium russet potatoes, peeled & sliced thinly
1 tbsp, canola oil
1 yellow onion, chopped
3 tbsps, garlic, minced
1 7-oz can, green chiles, diced
6 cups, chicken broth or water
2-3 tspns, garlic salt
1 tspn, cumin
1 tspn, black pepper
2 tspns, butter
2 tbspns, flour
1 cup, low-fat milk
1 cup, sour cream
1 cup, jack cheese, grated
In a soup pot, cover potatoes with water/broth and simmer until potatoes are tender.
In a separate pan, saute onions in oil.
Add to potatoes, the onions, garlic, chiles, salt, cumin and pepper. Simmer for 30 minutes.
In a saucepan, make a roux by melting butter and adding flour. Then slowly add milk, stirring constantly, until you've created a creamy, smooth white sauce.
Stir roux into the simmering soup.
Five minutes before serving, stir sour cream into simmering soup.
Serve with jack cheese sprinkled on top.