Merm's Potato Cheese Soup With Green Chilies

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 4 tablespoons butter
• 1 medium onion, chopped
• 1 garlic clove, minced
• 4 medium potatoes, peeled and cut into 1-inch cube
• 1/3 cup flour
• 2 cups chicken broth
• 2 cups milk
• 27 ounces whole green chilies (drained and chilies diced into bite-sized pieces, mom used canned, i use fresh roasted chilies, abou)
• 1/2 teaspoon salt
• 1 cup shredded monterey jack cheese
• 1 cup shredded cheddar cheese
• pepper

Recipe

• 1 heat butter in large dutch oven or other large soup pan over medium heat.
• 2 add onion and garlic; cook until onion is tender.
• 3 stir in potatoes and cook for abbout 1 minute.
• 4 stir in flour until smooth and continue cooking 1 minute.
• 5 slowly add broth stirring well.
• 6 bring to a boil. cover and reduce heat. simmer 30 minutes or until potatoes are tender.
• 7 stir in milk, chiles and salt.
• 8 heat until simmering.
• 9 add cheeses; cook and stir just until cheeses melt. do not boil. add pepper to taste. serve in individual bowls. garnish as desired.