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