Creamy Potato and Green Chili Soup

Cristie Will

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4-medium Potatoes

½-pound Green chili’s, frozen & chopped

1-medium Onion

2-tablespoons Butter

1-can Cream of Mushroom soup

16-ounces Chicken broth

1½-cups Milk

½-cup Flour

½-teaspoon Salt

½-teaspoon Pepper

8-slices Bacon, crisp

½-cup Cheddar cheese, shredded


Cube potatoes into about a 1 inch square and place in 4 quart pot. Slice onion and pour in chicken broth and add enough water to just cover the potatoes. Bring to a boil and cook for about 30 minutes. Add the remaining ingredients except for 1 cup of milk and ½ cup of flour. Mix the remaining milk and flour; pour into soup mixture and simmer for another thirty minutes. Top with shredded cheddar cheese, crumbled bacon and serve with crackers, bread or cornbread.

Makes 6 servings

Note: Fresh roasted green chili's are the best if available. Sometimes I saute sliced fresh mushrooms in butter and add to the soup. Also, I like to serve with hot toasted Parmesan bread. . . . mmm good.

You can find this recipe plus much more at Cristie's Cookin. Please submit you're favorite recipe for a chance to win a free “Gotcha covered" apron. While you are at it check out her delicious spices, Bling It, Ring It, and Zing It. You want a great novel? Check out Cristie's recently released novel “11.11.11".

Cooking lessons for Cristie began at 8 years old with the best teacher in the world - her Mom! Later, she cooked for the restaurant the family owned, and her love of the “trade" has grown ever since. Cristie's creative cooking has continued for over 40 years. Her creations can soon be on your kitchen table. Check out Cristie's books at and


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