Jalapeno-Potato Cheddar

This is a super-easy recipe from the Rachael Ray website--so easy that there aren't even measurements for the ingredients! Just do what works for your tastes and the consistency you want and it will turn out great!

Butter

Fresh jalapeno

Onion

Potato

Chicken broth

Sour cream

Cheddar cheese

Melt butter in a saucepan and cook thinly sliced jalapeno and finely chopped onion until softened. Add finely chopped, peeled potato and chicken broth. Bring to a boil, then simmer until tender, about 15 minutes. Puree half of the cooked potatoes with sour cream. Stir the puree into the soup and sprinkle with cheddar cheese and thinly sliced jalapeno rounds before serving.

I served this with black bean tostadas (basically just the black bean tacos laid flat) and it was a delicious, easy, flavorful meal.