Monday, March 29, 2010

Pepperjack Potato Soup

This is one of my favorite comfort soups!  Perfect for a cold and rainy day- or a bright, warm, sunny spring day like today!

- 3 cups diced potatoes
- 2/3 lb Velveeta
- 1/2 lb Pepperjack
- 1 quart half and half
- 2 cans cream of chicken soup
- 1/2 stick butter
- salt and pepper to taste

1.  Cut up the potatoes into 1 inch cubes.
2.  Boil potatoes for 10 minutes.  Drain when finished.
3.  Chop up both cheeses and add to another greased pot.
4.  Melt cheeses over low heat until completely melted, stirring often.
6.  Pour and stir in half and half.
7.  Mix in cans of cream of chicken soup.
8.  Drop in butter.
9.  Stir over medium heat until all ingredients are almost incorporated. Mixture will be chunky at first.

10.  When ingredients are almost combined stir in potatoes.
11.  Gently, stir into warm or until everything is combined.  Season with salt and pepper.
12.  Enjoy!

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