Jaxon's Potato Chile Soup

Recipe by PaulaG
READY IN: 1hr
YIELD: 8 cups
UNITS: US

INGREDIENTS

Nutrition
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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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