INGREDIENTS
3
poblano peppers
1
yellow onion (diced)
1
green bell pepper (diced)
3
russet potatoes (peeled and chopped)
2
stalks of celery (diced)
4
slices of bacon
2 tsp
garlic (minced)
1 qt
chicken stock (or vegetable stock)
2 tsp
salt
2 cups
milk (next time I will do 1 cup milk and 1 cup of half and half (for a creamier soup))
1/4 cup
flour
1/2 cup
shredded Mexican blend cheese