Merm'S Potato Cheese Soup With Green Chilies - cooking recipe

Ingredients

4 tablespoons butter
1 medium onion, chopped
1 garlic clove, minced
4 medium potatoes, peeled and cut into 1-inch cube
1/3 cup flour
2 cups chicken broth
2 cups milk
27 ounces whole green chilies (drained and chilies diced into bite-sized pieces, Mom used canned, I use fresh roasted chilies, abou)
1/2 teaspoon salt
1 cup shredded monterey jack cheese
1 cup shredded cheddar cheese
pepper

Preparation

Heat butter in large dutch oven or other large soup pan over medium heat.
Add onion and garlic; cook until onion is tender.
Stir in potatoes and cook for abbout 1 minute.
Stir in flour until smooth and continue cooking 1 minute.
Slowly add broth stirring well.
Bring to a boil. Cover and reduce heat. Simmer 30 minutes or until potatoes are tender.
Stir in milk, chiles and salt.
Heat until simmering.
Add cheeses; cook and stir just until cheeses melt. Do not boil. Add pepper to taste. Serve in individual bowls. Garnish as desired.