Name: Cream Soup with Potatoes and Cheese
Prep time: 15 s
Cook time: 17 s
Total time: 32 s
Yield: 8
Cuisine: American
Ingredients: 1 tablespoon olive oil; 2 green bell or poblano pepperschopped; 1 small onionchopped; 1 1/2 pounds (2 large) potatoespeeled and cut into 1-inch chunks; 3 1/2 cups (two 14 1/2-ounce cans) chicken broth; 3 tablespoons all-purpose flourdissolved in 1/2 cup water; 2 cans (12 fluid ounces each) NESTLÉ® CARNATION® Evaporated Milk; Salt and ground black pepper to taste; 2 medium tomatoeschopped; 1 cup (4 ounces) shredded Chihuahua or cheddar cheese

MAKE IT

Instrucciones En Español

Step 1

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.