Ingredients
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4 tablespoons butter
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1 cup chopped onion
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1 cup chopped red bell pepper
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3 -4 garlic cloves, minced
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1/4 cup flour
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6 cups chicken broth
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3 large baking potatoes, peeled and finely diced
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1 teaspoon chopped chives
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1/4 teaspoon black pepper
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1 1/2 cups half-and-half, can use milk
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1 cup shredded cheddar cheese, heaping
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1 cup shredded swiss cheese, heaping
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salt, to taste
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1 cup chopped green bell pepper
Instructions
- In a large soup pot, melt butter. Add onion, bell peppers and garlic and sauté until tender.
- Briskly stir in the flour.
- Add the chicken broth and stir well.
- Stir in the potatoes, chives and pepper; bring to a soft boil. Reduce heat and gently simmer for about 20 minutes or until potatoes are tender. *Stir FREQUENTLY to prevent sticking on bottom.
- Add half and half and cheeses; stir constantly until cheese is melted.
- Add salt; if needed to taste.
- Serve.