Potato Soup With Green Chilies and Cheese

• 2 tablespoons oil
• 1 medium onion, chopped
• 1 garlic clove, minced
• 2 cups potatoes, chopped, unpeeled
• 1 tablespoon flour
• 1 12 cups chicken broth
• 2 cups milk
• 1 (4 ounce) can mild green chilies, diced
• 12 teaspoon celery salt
• 1 cup monterey jack cheese, shredded
• 1 cup colby or 1 cup cheddar cheese, shredded
• white pepper

1. Heat oil in 3-quart pan over medim heat.
2. Add onion and garlic; cook until onion is tender.
3. Stir in potatoes; cook one minute.
4. Stir in flour; continue cooking1 minute.
5. Stir in broth.
6. Bring to boil, stirring constantly.
7. Cover; reduce heat and simmer 20 minutes or until potatoes are tender.
8. Stir in milk, chilies and celery salt; heat to simmering.
9. Add cheeses; stir and heat just until cheese melts.
10. DO NOT BOIL.
11. Add pepper to taste.
12. Serve hot.
13. Garnish with celery leaves.

oil, onion, garlic, potatoes, flour, chicken broth, milk, green chilies, celery salt, cheese, colby, white pepper

Taken from www.food.com/recipe/potato-soup-with-green-chilies-and-cheese-142701 (may not work)