CREAM SOUP WITH POTATOES AND CHEESE

• PREP TIME
  15 MINUTES
• COOKING TIME
  17 MINUTES
• SKILL LEVEL
  EASY
• MAKES
  8 
  SERVINGS

INGREDIENTS

• 1 tablespoon olive oil
• 2 green bell or poblano peppers, chopped
• 1 small onion, chopped
• 1 1/2 lbs. (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) NESTLÉ CARNATION Evaporated Milk
• Salt and ground black pepper to taste
• 2 medium tomatoes, chopped
• 1 cup (4 oz.) shredded Chihuahua or cheddar cheese

INSTRUCTIONS

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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About chef imado

Hello! My Name Is Imad Qaidi, Cooking Holds a certificate of the Moroccan state and I have all the qualifications of the traditional and the modern cuisine of various well-known in the world of cooking states, Best Regards Admin.