SOUTHWEST POTATO SOUP WITH GREEN CHILES

Southwest Potato Soup with Green Chiles image

Provided by Daily Inspiration S @DailyInspiration

Number Of Ingredients 8

6 green onions, chopped using white and light green parts
3 tablespoon(s) butter
2 tablespoon(s) flour
4 cup(s) milk, heated
1/3 cup(s) canned mild green chiles, chopped
3 medium russet potatoes, peeled and diced
1 - fresh jalapeno, seeded and minced (can use minced pickled jalapeno if you prefer)
1 cup(s) monterey jack cheese, shredded (if you prefer, skip the jalapeno and use pepper jack cheese)

Steps:

In a dutch oven, saute green onions in butter over medium heat. When onions have softened, add flour and cook for approx. 3-4 minutes.
Add the hot milk to the onion mixture and cook, stirring constantly, until the soup begins to bubble.
Reduce heat to low and add chiles and diced potatoes. Season with salt to taste.
Simmer for approx. 10 minutes or until the potatoes are just tender. Remove 1 cup of soup and puree in a blender and return puree to pot. Add the jalapeno pepper and cook an additional 5 minutes.
Serve soup with cheese sprinkled on top and add additional chopped green onion for garnish.