Southwestern Cream Of Potato Soup

• FOR THE SOUP:
• 1/4 cups Butter
• 1 whole Onion, Chopped (1 Onion Should Yield About 1 Cup)
• 1 whole Small Red Pepper, Stem And Seeds Removed And Chopped (1 Pepper Should Yield 1/2 Cup)
• 6 cloves Garlic, Minced
• 1 teaspoon Cumin
• 1/2 teaspoons Dried Oregano
• 1/4 cups Flour
• 4 cups Chicken Broth
• 6 cups Diced, Peeled Potatoes (for 6 Cups You'll Need About 4-5 Large)
• 4 cups Half-and-half
• 1 whole Chipotle Chile In Adobo Sauce, Minced Finely, Add More Of The Sauce If You Want More "heat".
• 2 cups Shredded Mexican Blend Cheese
• 1 teaspoon Salt
• 1/2 teaspoons Black Pepper
• 1/4 cups Minced Fresh Cilantro
• FOR THE GARNISH:
• Shredded Cheese
• Green Onions, Sliced
• Sour Cream
• Minced Cilantro
• Tortilla Chips

1. Melt butter in a large Dutch Oven over medium heat. Add the onion, red pepper, garlic, cumin and oregano. Saute for a few minutes until vegetables are soft. Add flour and continue cooking for 2 minutes.
2. Slowly whisk in the chicken broth. Add the potatoes and bring the mixture to a simmer. Slowly add the half-and-half and maintain a simmer. Continue simmering for about 15-20 minutes or until potatoes are tender and soup has thickened. Remove from heat and add the chipotle chili and the cheese, a handful at a time, stirring after each addition until melted. Season with salt and pepper and stir in the fresh cilantro. Ladle into bowls and top with desired garnish.
3. Enjoy!

ubc, onion, red pepper, garlic, cumin, oregano, ubc, chicken broth, potatoes, if, cheese, salt, black pepper, ubc, cheese, green onions, sour cream, cilantro, tortilla chips

Taken from tastykitchen.com/recipes/soups/southwestern-cream-of-potato-soup/ (may not work)