Follow these steps for perfect results
oil
onion
chopped
garlic
minced
potatoes
chopped, unpeeled
flour
chicken broth
milk
green chilies
diced
celery salt
monterey jack cheese
shredded
colby cheese
shredded
white pepper
Heat oil in a 3-quart pan over medium heat.
Add chopped onion and minced garlic; cook until the onion is tender.
Stir in chopped potatoes; cook for one minute.
Stir in flour; continue cooking for one minute.
Stir in chicken broth.
Bring to a boil, stirring constantly.
Cover, reduce heat, and simmer for 20 minutes or until potatoes are tender.
Stir in milk, diced green chilies, and celery salt; heat to simmering.
Add shredded Monterey Jack cheese and Colby or Cheddar cheese; stir and heat just until cheese melts.
DO NOT BOIL.
Add white pepper to taste.
Serve hot.
Garnish with celery leaves.
Expert advice for the best results
For a richer flavor, use heavy cream instead of milk.
Add bacon bits for extra flavor and texture.
Garnish with sour cream or Greek yogurt for a tangy touch.
Everything you need to know before you start
15 minutes
Soup can be made 1-2 days in advance.
Serve in a bowl and garnish with fresh celery leaves and a dollop of sour cream.
Serve with crusty bread or a grilled cheese sandwich.
Pair with a side salad for a complete meal.
Complements the creamy soup without overpowering it.
A creamy Chardonnay would pair well.
Discover the story behind this recipe
Comfort food, often served during colder months.
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