Creamy Potato and Green Chili Soup

Ingredients:

4-medium Potatoes

Crackers

½-pound Green chili's, frozen & chopped

1-medium Onion

2-tablespoons Butter

1-can Cream of Mushroom soup

16-ounces Chicken broth

1½-cups Milk

½-cup Flour

½-teaspoon Salt

½-teaspoon Pepper

8-slices Bacon, crisp

½-cup Cheddar cheese, shredded

Instructions:

Cube potatoes into about a 1 inch square and place in 4 quart pot. Slice onion and pour in chicken broth and add enough water to just cover the potatoes. Bring to a boil and cook for about 30 minutes. Add the remaining ingredients except for 1 cup of milk and ½ cup of flour. Mix the remaining milk and flour; pour into soup mixture and simmer for another thirty minutes. Top with shredded cheddar cheese, crumbled bacon and serve with crackers, bread or cornbread.

Makes 6 servings

Note: Fresh roasted green chili's are the best if available. Sometimes I saute sliced fresh mushrooms in butter and add to the soup. Also, I like to serve with hot toasted Parmesan bread....mmm good.

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Creamy Potato and Green Chili Soup

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