4 cups diced potatoes
1 small can green chilies
1/2 onion, finely chopped
3 Tbsp. butter
dash basil
1 Tbsp. cumin
2/3 cup sour cream
8 oz. Monterey Jack cheese
*Combine first six ingredients in a large pot and cover with water (with about 1 inch over top of mixture). Bring to a boil, then simmer until potatoes are soft. Remove from heat and stir in sour cream and cheese.
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1 comment:
I like this one because of how cheaply it can be made. Next time I would probably wait to add the cheese to individual bowls, though, because it stuck to the spoon and the bottom of the pot. :) Also, I wonder how it would taste with chicken broth instead of water?
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