Jaxon's Potato Chile Soup

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• 1/2 cup fresh jalapeno pepper, seeded and minced
• 1/4 cup fresh long green chili, roasted, peeled, seeded and finally chopped (about 3 medium)
• 1 cup of finely chopped onion
• 2 lbs potatoes, peeled and cut into 1/2 inch cubes
• 1/2 teaspoon salt
• 4 cups chicken broth
• 2 tablespoons butter
• 1/4 cup flour
• 3 cups milk (may use 1-1/2 cups milk and 1-1/2 cups half and half)
• cheddar cheese or monterey jack cheese, shredded

Recipe

• 1 combine the first 6 ingredients.
• 2 bring to a boil and reduce heat, simmer 20 minutes.
• 3 in a separate pan, melt the butter over low heat, add flour and blend until smooth.
• 4 cook the roux over low heat for 3 minutes, constantly moving it so it will not scorch.
• 5 strain liquid from potato/chile mixture and reserve 3 cups of the liquid.
• 6 mash half the potato/chile mixture, reserving the other half.
• 7 stir the reserved cooking liquid into the roux, raise the heat and whisk with a wire whip until thickened.
• 8 add milk to thickened liquid and continue to stir until it comes to a simmer.
• 9 turn off the heat, add mashed and unmashed potato/chile mixture.
• 10 serve topped with shredded cheese on top.