1 tbsp. butter
1/2 c. diced red pepper
1/2 c. diced green pepper
2 cans (10 3/4 oz. each) condensed cream of potato soup
10 3/4 oz. milk (1 soup can)
1/2 c. mild or med. picante sauce
1/2 tsp. ground cumin
3/4 c. shredded Monterey Jack cheese
3/4 c. shredded Cheddar cheese
Chopped parsley, optional

Heat butter in a 3 quart saucepan. Saute peppers until tender, about 5 minutes. Add soup, milk, picante sauce and cumin, stirring until smooth. Heat until hot, stirring occasionally; do not boil. Add cheeses, stirring until melted. Serve soup garnished with chopped parsley and additional picante sauce, if desired. Yield: 4 to 6 servings (about 5 cups). Ooh it's so GOOD!!