2 tbsp. butter
4-10 cloves garlic (depending on your taste), minced
1 c. La Victoria Salsa Supreme or other hot salsa
1 tbsp. flour
2 qt. hot chicken broth
8-10 med. potatoes, peeled & cubed
Optional: Sliced carrots, zucchini or other veggies
2 c. Monterey Jack cheese, cut into cubes

Heat butter in 3 quart saucepan and add garlic. Brown slightly. Stir in salsa and simmer 2-3 minutes. Stir in flour and cook for 2 more minutes. Continue stirring as you pour in the hot broth. Add potatoes. Simmer over low heat for 20 minutes. Add vegetables if desired and simmer another 15 minutes. Place cubed cheese in serving bowls and ladle soup over it.