Potato Soup with Green Chilies & Cheese Photo
Potato Soup with Green Chilies & Cheese

YIELD Makes 6 servings

INGREDIENTS

2 tablespoons vegetable oil
1 medium onion, chopped
1 clove garlic, minced
2 cups chopped unpeeled potatoes
1 tablespoon all-purpose flour
1‑1/2 cups chicken broth
2 cups milk
1 can (4 ounces) diced green chiles
1/2 teaspoon celery salt
3/4 cup (3 ounces) shredded Monterey Jack cheese
3/4 cup (3 ounces) shredded Colby or Cheddar cheese
White pepper

PREPARATION:

  1. Heat oil in large saucepan over medium heat. Add onion and garlic; cook until onion is tender. Stir in potatoes; cook 1 minute. Stir in flour; continue cooking 1 minute.
  2. Stir in broth. Bring to a boil. Cover; reduce heat and simmer 20 minutes or until potatoes are tender.
  3. Stir in milk, chiles and celery salt; heat to simmering. Add cheeses; cook and stir just until cheeses melt. Do not boil. Add pepper to taste. Serve in individual bowls. Garnish as desired.
This recipe appears in: Southwestern

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