Potato Soup with Green Chilies & Cheese
YIELD Makes 6 servings
|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|
|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|
- 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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