Ingredients
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2 tablespoons oil
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1 medium onion, chopped
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2 cups potatoes, chopped, unpeeled
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1 tablespoon flour
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1 1/2 cups chicken broth
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2 cups milk
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1/2 teaspoon celery salt
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1 cup monterey jack cheese, shredded
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1 cup colby or 1 cup cheddar cheese, shredded
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white pepper
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1 garlic clove, minced
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1 (4 ounce) can mild green chilies, diced
Instructions
- Heat oil in 3-quart pan over medim heat. Add onion and garlic; cook until onion is tender.
- Stir in potatoes; cook one minute.
- Stir in flour; continue cooking1 minute.
- Stir in broth.
- Bring to boil, stirring constantly.
- Cover; reduce heat and simmer 20 minutes or until potatoes are tender.
- Stir in milk, chilies and celery salt; heat to simmering.
- Add cheeses; stir and heat just until cheese melts. DO NOT BOIL.
- Add pepper to taste. Serve hot. Garnish with celery leaves.