Chipotle Potato Soup

• 2 tablespoons unsalted butter
• 2 large onions, chopped
• 1 large red or yellow bell pepper, chopped
• 1 chipotle pepper in adobo sauce, chopped
• 5 lbs. potatoes, peeled and diced
• 12 medium to large carrots, peeled and chopped
• 1/2 teaspoon celery seed
• 2 teaspoons seasoned salt
• 1 teaspoon salt
• 1 teaspoon dried basil
• 1 teaspoon pepper
• 2 tablespoons dried parsley flakes
• 4 cups vegetable broth
• 2 cups water
• 3 tablespoons olive oil
• 2 tablespoons all-purpose flour
• 11/2 cups milk

1. Saute onions, bell pepper and chipotle pepper with butter in a large stock pot until onions turn clear. Add next 10 ingredients, bring to a boil. Cover, reduce heat, and simmer 20 minutes. Take potato masher and mash potato mixture (being careful not to burn yourself) for a smoother consistency. Be sure to leave plenty of chunks.
2. In a large skillet, heat the olive oil. Add flour to oil in skillet: stir until smooth. Cook 1 minute, stirring constantly. Gradually add milk, cook over medium heat, stirring constantly, until thickened and bubbly. Gradually stir milk mixture into potato mixture. Simmer, uncovered, 15 minutes. Serve.

unsalted butter, onions, red, pepper, potatoes, carrots, celery, salt, salt, basil, pepper, parsley flakes, vegetable broth, water, olive oil, flour, milk

Taken from www.epicurious.com/recipes/member/views/chipotle-potato-soup-1241287 (may not work)