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.
Try this Orange Jello Salad recipe provided by Miss Utah, Whitney Merrifield.
Contrary to popular belief, Southern cuisine does not have to involve frying everything (but it helps in many cases). Learn the secrets of country cooking with our Southern recipes. Y'all enjoy.