Ingredients
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1/2 cup fresh jalapeno pepper, seeded and minced
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1 cup of finely chopped onion
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2 lbs potatoes, peeled and cut into 1/2 inch cubes
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1/2 teaspoon salt
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4 cups chicken broth
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2 tablespoons butter
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1/4 cup flour
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3 cups milk (May use 1-1/2 cups milk and 1-1/2 cups half and half)
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cheddar cheese or monterey jack cheese, shredded
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1/4 cup fresh long green chili, roasted, peeled, seeded and finally chopped (about 3 medium)
Instructions
- 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.