Cream of Taco Soup

I suppose "Cream of Taco" is a bit of a misnomer but it did get your attention didn't it?

Because who doesn't like tacos I ask?

This is really Cream of Potato Soup but with a Tex-Mex flair so it's not quite a cream of taco but it's pretty close.

You could add a bit of chorizo or kale for color, sometimes I'll include kidney beans or top it with taco chips if I happen to have them on hand. Soup is nice that way.

6 tablespoons butter
1/2 cup flour
8 cup milk
4 large potatoes
1/2 teaspoon freshly ground pepper
1 4-ounce can of diced chilies
1 tablespoon chili powder
2 teaspoons paprika
1 teaspoon ground cumin
1/4 teaspoon chipotle powder (optional, I just happen to have some)
1 bag frozen corn kernels
1 teaspoons salt

Melt butter in a large stockpot, stir in flour then whisk in milk slowly until incorporated. Slowly bring to boil over a medium heat, constantly stirring to prevent scorching.

Dice the potatoes into small cubes and add to soup. Add pepper, chilies, chili powder, paprika, cumin, chipotle (if you have it) and cook for 15-20 minutes. Add corn and salt and remove from heat.

Sponsored by Pak Naks--decorate your stuff!