Jaxon'S Potato Chile Soup

• 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

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.

fresh jalapeno pepper, green chili, onion, potatoes, salt, chicken broth, butter, flour, milk, cheddar cheese

Taken from www.food.com/recipe/jaxons-potato-chile-soup-104917 (may not work)