3 lg. green chiles (or 3 sm. cans chopped green chile)
1 lg. onion, chopped
4 lg. potatoes
1 lg. carrot, chopped
6 c. water
1 pt. half and half milk
1 tbsp. garlic salt
1 tsp. pepper
1 c. shredded mild Cheddar

If fresh chili is used roast and peel and chop each chile. Peel potatoes and cut in 1/2 inch cubes. Combine chile, potatoes, chopped onion and carrots in crock pot with water and seasonings. Turn crock pot on low and simmer for 6 or more hours.

Add half and half and cheese and simmer for about 1/2 hour more before serving. Makes 6 to 8 bowls. Serve with warm flour tortillas and butter.