1. Heat butter in large dutch oven or other large soup pan over medium heat. 2. Add onion and garlic; cook until onion is tender. 3. Stir in potatoes and cook for abbout 1 minute. 4. Stir in flour until smooth and continue cooking 1 minute. 5. Slowly add broth stirring well. 6. Bring to a boil. Cover and reduce heat. Simmer 30 minutes or until potatoes are tender. 7. Stir in milk, chiles and salt. 8. Heat until simmering. 9. Add cheeses; cook and stir just until cheeses melt. Do not boil. Add pepper to taste. Serve in individual bowls. Garnish as desired. ---------------------------------------------------------------------------
Nutrition
Ingredients
