Mexican Potato-Cheese Soup - 2005 New Recipe # 1

I made a New Year's resolution to make 30 to 50 new recipes in 2005. I'm my own accountability group of one, and will be accountable for this resolution by publishing each new dish right here....

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.

Savor!