The hash browns in this recipe add a fun twist to baked potato soup.
1/4 cup butter
1 cup finely chopped red bell pepper
1 cup finely chopped onion
3 poblano peppers, seeded and finely chopped
2 garlic cloves, minced
1/2 (20 oz.) package hash brown potatoes
1/4 teaspoon ground cumin
2-14 oz. cans chicken broth
1/3 cup all-purpose flour
1 1/2 cups milk
1 cup half-and-half
1 cup freshly shredded Monterey Jack cheese
1 cup freshly shredded sharp Cheddar cheese
Melt butter in a Dutch oven over medium-high heat; add bell pepper and next 3 ingredients, and sauté 4-5 minutes or until tender. Add potatoes and cumin, and sauté 5 minutes or until browned and tender. Gradually stir in broth, stirring to loosen particles from bottom of Dutch oven. Bring to a boil; cover, reduce heat to low, and simmer 25 minutes. Whisk together flour, milk, and half-and-half. Stir into potato mixture, and cook over medium heat, stirring constantly 5 minutes or until thickened. Reduce heat to low. Add cheeses, and cook, stirring constantly until cheeses melt and mixture is thoroughly heated.
Yield: 9 cups.
Recipe from Southern Living Magazine