Instructions: In large pot heat oil over medium heat. Add onions, celery, carrot and peppers. Cook, uncovered, stirring frequently until onions are soft. Stir in flour and cook 1 minute. Gradually stir in stock, potatoes, mustard, marjoram, and white pepper. Bring to a boil, stirring. Reduce to low, cover and simmer for 10 minutes. Stir in corn and simmer until corn and potatoes are tender. Transfer 2 cups of soup to a blender and add 1/2 cup of cheese.

Puree until smooth. Pour into a bowl. Repeat with remaining soup and cheese. Return puree to pot along with the green chilies. Heat until hot, but do not boil. Adjust seasonings, add hot sauce, salt and pepper to taste.

Notes: I garnished this with cilantro. If you do freeze it, make sure you taste and adjust the salt and pepper. It seemed to need salt after being frozen.

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