Tex-Mex Party Soup - cooking recipe

Ingredients

1 Tbsp. butter
1/2 c. diced green pepper (optional)
1/2 c. diced red pepper (optional)
2 cans cream of potato soup
1 can milk
1/2 c. mild or medium picante sauce
1/2 tsp. ground cumin
3/4 c. each: Monterey and Cheddar cheeses
1/4 to 1/2 c. shredded carrots
1/4 to 1/2 c. finely chopped celery

Preparation

Heat butter in 3-quart saucepan.
Saute carrots, celery and/or peppers until tender, about 5 minutes.
Add soup, milk, picante sauce and cumin.
Stir until smooth and hot.
Do not boil and stir frequently.
Reduce heat to warm.
Add cheeses and stir until melted.
Serves 4 to 6 (5 cups).