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Mama's potato soup
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| Artist: |
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| Categories: |
Soups & Stews |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| | -JUDI M. PHELPS | | 2
| tbsp | Oil | | 4
| | Cloves garlic, minced | | 1
| cup | Onions, finely chopped | | 3
| med | Tomatoes, peeled and chopped | | 1/2
| cup | Green chilies, chopped | | 1
| tbsp | Flour | | 2
| quart | Chicken broth, hot | | 2 1/2
| cup | Raw potatoes, peeled and | | | -cut into small cubes | | 2
| tsp | Salt or to taste | | 1
| tsp | Black pepper | | 2
| med | Sized carrots, peeled and | | | -thinly sliced | | 1
| med | Sized zucchini, thinly | | | -sliced | | 2
| cup | Monterey Jack cheese, cut | | | -into small cubes |
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Procedures:
| 1 | Heat oil in 3-quart saucepan and add garlic, onions, tomatoes and green chilies; saute for 3 minutes. | | 2 | Stir in flour and cook for 2 more minutes. | | 3 | Continue stirring as you pour in the hot broth. | | 4 | Add potatoes, salt and pepper. | | 5 | Cover pan and simmer over low heat for 20 minutes. | | 6 | Add carrots and zucchini and cook for 15 minutes longer or until potatoes are tender. | | 7 | Just before serving add the cubed cheese. | | 8 | Makes 4 to 6 servings. |
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