Step 1

Place the diced potatoes and carrots into a small stock pot, cover with water, place on the stove, bring to a boil. Simmer at a low boil for approximately 13 minutes or until the potatoes and carrots are tender.  Drain the liquid, then place the carrots and potatoes into a high-speed blender.

Step 2

Add all the other remaining ingredients except for the can of green chilies. Blend on high until the sauce is creamy, smooth, and “cheezy”. You may need to use the tamper tool to keep the sauce moving. Note: depending on how thick or thin you want your cheese sauce, add in a little more water. Keep in mind there is a little liquid in the green chilies which you will stir in later.  Taste test for flavor, add more spices to reach the flavor you desire.

Step 3

When the sauce is creamy and smooth, transfer to a bowl and stir in the green chilies (including liquid). Enjoy!