Jessica Biel Cheesy Potato Soup with Corn

Ingredients:

• 4 c. Chicken broth
• 4 c. Cubed idaho potatoes
• tsp salt
• tsp fresh ground black pepper
• c. Onions minced
• 8 oz cheddar cheese shredded
• 1 tbs butter
• 8 to 12 oz frozen corn thawed
• 1 small can mild green roasted chiles
• 4 oz crispy bacon drained and rough chopped

Directions:

Combine broth, potatoes, onions, salt and pepper in a medium soup pot or saucepan. Bring to a low boil and cook till potatoes are soft (about 15 minutes).

Mash potatoes in pan with a hand masher or immersion blender. Lower heat to a simmer and stir in cheese.

Melt butter in a small saut pan over medium high heat. Add corn with a little salt and pepper. Saut till the corn starts to color a bit. Add green chiles and cook another minute.

Add to soup. Serve soup with a little crumbled bacon sprinkled over top of each bowl.

Enjoy!