Recipe: Picante Potato-Cheese Chowder

PICANTE POTATO-CHEESE CHOWDER

Hearty, full-flavored and quick to fix, this cheesy vegetable soup is great for quick weeknight suppers or packing in thermal containers to tote for lunch.

3 slices bacon, diced
1 cup chopped onion
2 medium red potatoes, cubed (2 cups), peeled, if desired
1 1/2 cups water
1 (8 oz) can tomato sauce
1/2 cup Pace Picante Sauce
1/2 tsp salt
1/2 lb cheese, pasteurized process Spread; cut into 1/2-inch cubes

Cook bacon in large saucepan until crisp; remove with slotted spoon. Drain off all but 1 tablespoon drippings.

Add onion to drippings; cook until tender.

Add remaining ingredients except bacon and cheese. Bring to a boil; reduce heat. Cover and simmer until potatoes are tender, about 20 minutes.

Add cheese, stirring until melted.

Ladle into soup bowls; top with bacon and serve with additional picante sauce.

Makes about 4 to 5 servings, about 5 cups soup
Source: Pace Picante Sauce 40th Anniversary Recipe Collection