Jaxon'S Potato Chile Soup - cooking recipe

Ingredients

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

Preparation

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.