Dinner for 8

Mexican Potato Cheese Soup

Name: Mexican Potato Cheese Soup
Total time: 45 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 4 tbsp unsalted butter; 1 white onion; 3 large jalapeños; 2 cloves garlic; 3 lb yellow or red potatoes; 1 cans (14 1/2 oz) diced fire roasted tomatoes; 4 cups whole milk; 3 cups chicken stock or vegetable broth; 1 1/2 lb monterey jack or cheddar cheese; thinly sliced scallions and tortilla chips (optional)

This creamy potato soup simmers potatoes, tomatoes, peppers, and stock before melting cheese into the hot broth.

Typical price

$8.90for 4 servings

$2.23 per serving$8.90 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Photo: holajalapeno.com

45 minstart to table
Mediumdifficulty
8servings as written
$$typical cost tier

Mexican Vegetarian High-protein Budget Family Lunches Dinners Cold-weather comfort Winter

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
Butter$0.40/oz typical	2 oz	$0.80Typical price
Onions$1.29/lb typical	0.4 lb	$0.52Typical price
Poblano and other fresh chiles$0.60 each typical	3	$1.80Typical price
Garlic$0.75 each typical	0.25	$0.15Typical price
Potatoes$0.99/lb typical	3 lb	$2.97Typical price
Canned tomatoes$0.08/oz typical	15 oz	$1.16Typical price
Milk$0.04/oz typical	34 oz	$1.36Typical price
Broth or stock$0.07/oz typical	25 oz	$1.74Typical price
Cheddar and shredded cheese$0.30/oz typical	24 oz	$7.20Typical price
Tortilla chips$0.22/oz typical	0.5 oz	$0.11Typical price
Total for the servings shown		$17.81

Ingredients

4 tbsp unsalted butter
1 white onion
3 large jalapeños
2 cloves garlic
3 lb yellow or red potatoes
1 cans (14 1/2 oz) diced fire roasted tomatoes
4 cups whole milk
3 cups chicken stock or vegetable broth
1 1/2 lb monterey jack or cheddar cheese
thinly sliced scallions and tortilla chips (optional)

Steps

Melt the butter in a 6-quart pot over medium heat.
Cook the chopped onion and jalapeños for 8 minutes, then stir in the garlic for 1 minute.
Add the potatoes, tomatoes, and stock, season with salt and pepper, and simmer for 15 minutes until tender.
Stir in the milk and heat gently for 8 minutes without boiling.
Add the shredded cheese in handfuls, stirring until melted and smooth.
Top each bowl with scallions and tortilla chips if desired.