Jaxon's Potato Chile Soup
Ready In: 1 hr
Yields: 8 cups
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
Directions
- Combine the first 6 ingredients.
- Bring to a boil and reduce heat, simmer 20 minutes.
- In a separate pan, melt the butter over low heat, add flour and blend until smooth.
- Cook the roux over low heat for 3 minutes, constantly moving it so it will not scorch.
- Strain liquid from potato/chile mixture and reserve 3 cups of the liquid.
- Mash half the potato/chile mixture, reserving the other half.
- Stir the reserved cooking liquid into the roux, raise the heat and whisk with a wire whip until thickened.
- Add milk to thickened liquid and continue to stir until it comes to a simmer.
- Turn off the heat, add mashed and unmashed potato/chile mixture.
- Serve topped with shredded cheese on top.
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