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Print this Recipe    Potato 11

Potato Soup
Serves 4-6.

1 T. oil
4 cloves fresh garlic, minced
1 C. finely chopped onion
3 medium-sized tomatoes, peeled and chopped
1/2 C. chopped green chiles
1 T. flour
2 quarts hot chicken broth
2 1/2 C. peeled potatoes, cut into small cubes
salt to taste
black pepper
2 medium carrots, peeled and thinly sliced
1 medium zucchini, thinly sliced
2 C. Monterey Jack cheese, cut into small cubes

Heat oil in 4 or 5 quart saucepan and add garlic, onions, tomatoes
and green chiles; 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.

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