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INGREDIENTS
1 onion, diced 1 Tbsp cumin 2 Tbsp butter 2 cans diced potatoes (drained) 4 c. chicken stock 1 can corn (drained) 1 cup shredded Italian cheese mix 1 cup milk 1 tsp. flour DIRECTIONS In a large stockpot, saute onion in butter over medium heat until onion turns translucent, about 3-4 minutes. Add cumin and cook, stirring, for another 1-2 minutes, until cumin is fragrant. Add potatoes, corn, and stock, bring to a boil. In the meantime, mix milk with flour until mixture is smooth, then add to the soup, stirring constantly. Remove from the heat and stir in the shredded cheese, stirring until melted. Ladle into bowls and Enjoy!
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