Loaded Potato & Green Chile Soup

2 cups peeled and diced potatoes

¼ cup of finely diced celery. Use less if you don’t like celery OR substitute ⅛ teaspoon of celery seed)

¼ cup finely chopped onion

⅓ cup cooked, crumbled bacon OR cubed ham

⅓ cup chopped, roasted green chile OR 1 to 2 tablespoons of powdered green chile. Adjust the chile to taste. Use a heat level of chile that you know you enjoy.

1 ¾ cup water. You may need to add a bit more water (or chicken broth) to get the consistency that you like.

1 tablespoon chicken bouillon granules. A can of chicken broth will work as a substitute for the water/bouillon. You could also substitute vegetable broth if you are vegetarian and skipped the ham/bacon component.

¼ teaspoon salt (less if you are cutting sodium)

¼ teaspoon ground white OR black pepper (less if you aren’t a pepper fan)

2 ½ tablespoons butter

2 ½ tablespoons all-purpose flour

1 cup milk OR almond milk

Optional: ¼ cup shredded cheese to put on top of the soup as a garnish prior to serving. I prefer a sharp cheddar.

Directions at newmexiconomad.com

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