Potato Soup with Green Chiles Cheese
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Potato Soup with Green Chilies & Cheese
YIELD Makes 6 servings
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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:
- 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.
- Stir in broth. Bring to a boil. Cover; reduce heat and simmer 20 minutes or until potatoes are tender.
- 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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