South Of The Border Potato Soup

  • 1 package frozen O'Brien Potatoes, thawed
  • 1/2 cup pancetta or bacon, diced
  • 1 cup onion, chopped
  • 1/2 cup red bell pepper, chopped
  • 1/2 cup green bell pepper, chopped
  • 1 cup frozen corn
  • 1 cup fresh salsa
  • 1 can Cream of chicken soup
  • 3 cups chicken stock
  • 3 cups half and half
  • Salt and pepper
  • 2 cups pepper jack cheese, grated
  1. In a large stock pot, sauté brown the bacon or pancetta over medium heat.
  2. Add in the veggies and sauté till they are tender.
  3. Pour in the chicken stock and cream of chicken soup.
  4. Add in the potatoes.
  5. Stir to combine and simmer for 15-20 minutes covered.
  6. Add the milk and cheese.
  7. Stir till the cheese is melted and the soup is warmed through.
  8. Serve with your favorite green salad.