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Categories:
butter carrots celery picante sauce cream of potato soup milk ground cumin Cheddar cheese shredded Monterey Jack cheese
Viewed: 31 - Published at: 5 years agoIngredients
- 1 Tbsp. butter or margarine
- 1/2 c. grated carrots
- 1/2 c. finely chopped celery
- 1/2 c. mild or medium picante sauce
- 2 cans cream of potato soup
- milk (1 can)
- 1/2 tsp. ground cumin
- 3/4 c. shredded Cheddar cheese
- 3/4 c. shredded Monterey Jack cheese
Method
- Heat butter in 3-quart saucepan.
- Saute carrots and celery until tender.
- Add soup, milk, picante sauce and cumin.
- Stir until smooth.
- Heat until hot, stirring occasionally.
- Do not boil!
- Add cheeses and stir until melted.
- Yields 5 cups.
- Serves 4 to 6.
