My friend posted this recipe to her FB and i just had to try it. especially with this cold weather fall/winter weather. I checked for the ingrediant and I had everything, so this was our dinner and it was delicious. I addred real crunchy bacon pieces to the end of the cooking. Im surprised it was a hit with the whole family...kids and dad included.
When i was little my grandma used to make potato cheese soup and it was (is still) my favorite. Our version was different and more tomatoey than creamy. But this version is definetly a HIT!!!
Thank you Audrey!!!
2 tbsp. veg. oil 1 med. onion, chopped 1 clove garlic, minced 1 c. chopped unpeeled potatoes 1 tbsp. all-purpose flour 1 1/2 c. chicken or veg. broth 2 c. milk 1 can (4 oz.) diced green chilies, undrained 1/2 tsp. celery salt 1 1/2 c. sharp cheddar cheese (shredded) White or black pepper
Heat oil in 3-qt. pan over medium heat. Add onion & garlic; cook until onion is tender. Stir in potatoes; cook 1 minute. Stir in flour; continue cooking 1 minute. Stir in broth. Bring to boil. Cover; reduce heat and simmer 20 minutes or until potatoes are tender. Stir in milk, chilies, & celery salt; heat until simmering. Add cheese; stir & heat just until cheese melts. DO NOT BOIL. Add pepper to taste.
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