Halloween Jack Soup - cooking recipe

Ingredients

2 cups low sodium chicken broth
1 cup chopped tomato
3/4 teaspoon garlic powder
2 red potatoes, peeled and diced
4 tablespoons butter
4 tablespoons flour
4 cups milk, divided
1 teaspoon chili powder
3/4 teaspoon salt (more or less depending on chicken broth used)
black pepper
1 cup jalapeno jack cheese, shredded
2 cups monterey jack cheese, shredded
sliced green onion (to garnish)

Preparation

In a soup pot, combine chicken broth, tomatoes, garlic powder and potatoes.
Heat to boiling; cover and reduce heat to medium and simmer 10 minutes then remove from heat and set aside.
Melt butter in a separate saucepan, stir in flour and cook, stirring constantly, 3 minutes.
Blend in 2-1/2 cups of the milk, 1/2 cup at a time, whisking until smooth and thickened.
Remove from heat and stir into the broth mixture.
Return the soup pot to the stove and cook over medium heat, then stir in remaining milk, salt, pepper, chili powder and cheese.
Cook until cheese is melted and soup is heated through.
Garnish with green onion slices.