Green Chile Chicken Soup

INGREDIENTS
2 Tbsp. olive oil
1 medium onion, diced
1 clove garlic, minced
2 cups potatoes, peeled and chopped
2 carrots, grated
1 Tbsp. flour
2 cups chicken broth
2 cups milk
1 can (4 oz.) diced green chiles
1/2 tsp. celery salt
1 can chicken
3/4 cup shredded monterey jack cheese
3/4 cup shredded cheddar cheese
pepper, to taste
(Optional: I add 4 cubes* cauliflower, 1 cube* of zucchini)

PREPARATION
1. Heat oil in large saucepan over medium heat. Add onion and garlic; cook until onion is tender. Stir in potatoes and carrots; cook one minute. Stir in flour; continue cooking for one minute.
2. Stir in broth. Bring to a boil. Cover; reduce heat and simmer 20 minutes or until potatoes are tender.
3. Stir in milk, chiles, and celery salt; heat to simmering. Add chicken and optional vegetable cubes. Add cheeses; stir and heat just until cheeses melt. Do not boil. Add pepper to taste. Serve in individual bowls and eat!

*I am still making vegetable purees and freezing them in ice cube trays. Griffin will still eat a bowl full of vegetable puree at almost every meal. I have been putting these "vegetable cubes" in everything I make, soups, pasta, on pizza, even in scrambled eggs. So you may see these in other recipes.