Corn and Potato Soup

In deciding on what to make for dinner tonight, I took two factors into consideration: 1) We are all coming down with colds and feeling yucky, and 2) I had some mashed potatoes in the fridge leftover from last night's dinner. So that meant only one option--soup. A creamy potato soup. Voila! Corn and Potato Soup it is! If only every dinner decision was that easy :) (This soup isn't as thick as a chowder, which we liked, but you could definitely make it thicker by adding about 2 Tbsp of flour before adding the chicken stock or omitting one can of chicken stock.)

Corn and Potato Soup
2 Tbsp extra virgin olive oil
1 small onion, finely chopped
1 red bell pepper, finely chopped
2 carrots, peeled and finely chopped
2 celery stalks, finely chopped
1 jalapeno, seeded and finely chopped
2 cloves garlic, minced
2 cans chicken stock
1 can creamed corn
2 cups frozen corn
2 cups cooked potatoes, diced (or slightly mashed)
1/2 tsp salt
1/4 tsp freshly ground black pepper
2 green onions, chopped
1 cup grated cheddar cheese

1. Heat olive oil in large soup pan. Add onions, bell pepper, carrots and celery. Saute until slightly tender. Add jalepeno and garlic. Cook for one or two more minutes.
2. Add chicken stock, creamed corn and frozen corn. Bring to boil. Reduce heat and simmer until vegetables are tender, about 15 minutes.
3. Add potatoes, salt and pepper. Cook until heated through.
4. Ladle into bowls. Top with grated cheese and green onions.