INGREDIENTS
3
poblano peppers
1
large yellow onion, small diced
1
green bell pepper, small diced
3
russet potatoes, peeled and cubed
2
stalks celery, small diced
3
slices bacon
2 tsp
minced garlic
1 qt
chicken broth
2 tsp
salt
2 cups
milk
1/4 cup
flour
1/2 cup
Mexican blend cheese {plus additional for serving}
thinly sliced green onions