Famous Recipes - Cream Soup with Potatoes and Cheese

Cream Soup with Potatoes and Cheese

Ingredients:

1 tablespoon olive oil 2 green bell or poblano peppers, chopped 1 small onion, chopped 1 1/2 pounds (2 large) potatoes, peeled and cut into 1-inch chunks 3 1/2 cups chicken broth, (two 14 1/2 oz. cans) 3 tablespoons all-purpose flour, dissolved in 1/2 cup water 2 cans (12 fl. oz. each) CARNATION Evaporated Milk 1 salt and ground black pepper to taste 2 medium tomatoes, chopped 1 cup (4 oz.) shredded Chihuahua or cheddar cheese

Directions: HEAT oil in large pot over medium heat. Add peppers and onions; cook for 3 minutes. Add potatoes and broth; bring to a boil. Cook over medium heat for 15 minutes or until tender. Stir flour mixture into pot; continue cooking for 2 minutes. Stir in evaporated milk. Bring to a boil again, stirring occasionally. Season to taste.

TO SERVE: Divide tomatoes and cheese among 8 bowls. Pour soup into bowls. Garnish with sliced green onions, chopped cilantro or parsley, if desired.

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