Jaxon's Potato Chile Soup

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READY IN:
1hr
YIELD:
8 cups
UNITS:
US

Ingredients Nutrition

Directions

  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.

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