Mama's potato soup

Yield: 4 Servings

Measure Ingredient
-JUDI M. PHELPS
2 tablespoons Oil
4 Cloves garlic; minced
1 cup Onions; finely chopped
3 mediums Tomatoes; peeled and chopped
½ cup Green chilies; chopped
1 tablespoon Flour
2 quarts Chicken broth; hot
2½ cup Raw potatoes; peeled and cut into small cubes
2 teaspoons ;salt or to taste
1 teaspoon Black pepper
2 mediums Sized carrots; peeled and thinly sliced
1 medium Sized zucchini; thinly sliced
2 cups Monterey Jack cheese; cut into small cubes

Heat oil in 3-quart saucepan and add garlic, onions, tomatoes and green chilies; saute for 3 minutes. Stir in flour and cook for 2 more minutes. Continue stirring as you pour in the hot broth. Add potatoes, salt and pepper. Cover pan and simmer over low heat for 20 minutes. Add carrots and zucchini and cook for 15 minutes longer or until potatoes are tender. Just before serving add the cubed cheese.

Makes 4 to 6 servings. Source: The Garlic Lovers Cookbook.

Shared and MM by Judi M. Phelps. jphelps@... or jphelps@...

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