Ingredients

• 1 1/2 TBS butter
• 1 small onion, peeled and finely chopped
• 1/2 tsp minced garlic
• 2 TBS plain all-purpose flour
• 3/4 pound (340g) potatoes, peeled and cut into 1-inch chunks
• 2 cups (480ml) chicken or vegetable stock
• 1 cup (240ml) whole milk
• 1/2 tin (3 1/2 ounces/100g) mild green chilies, chopped
• salt and black pepper to taste
• 1 cup (113 grams) grated sharp cheddar cheese
• grated cheddar cheese,
• chopped spring onions

Directions

• Add the butter to a medium sized saucepan. Over medium heat allow it to melt.
• Once the butter begins to foam add the onions. Cook, stirring frequently, until the onions have softened, without browning. Stir in the garlic. Cook and stir for an additional 30 seconds.
• Whisk in the flour, combining well. Add the potatoes and the broth.
• Stir until the mixture comes to a boil, then reduce the heat to a low simmer. Cover and simmer for 15 minutes, stirring occasionally to make sure the bottom doesn't catch. The potatoes should also be fork tender at this point.
• Stir in the milk and chilies. Season with salt and pepper to taste. Continue to cook without boiling, for about 3 minutes, until everything has heated through.
• Add the cheddar cheese, stirring it in until it has melted thoroughly. Taste and adjust seasoning as required.
• Serve hot, ladled into heated bowls, with or without the optional garnish of grated cheese and chopped spring onions. Simply delicious

Notes

• 11-10-25
• I Added
• 2 Serrano Chilies Diced

Photos