Creamy Potato Soup with Green Chiles & Cheese Recipe

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