August 12, 2016
Comfort Food, Dinner, Lunch,
Main Dish, Soups/Stews, Dairy, Vegetables, Peppers, Potatoes, Southwest, Budget-Friendly, Entertaining, Fall/Autumn, Winter, Dutch Oven, Oven Roast, Stove Top, No Eggs, Make it from scratch, Milk more
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"I think of this as a potato soup with some "umph". Great on a cool day!"
Wash and dry chile; place on an aluminum foil-lined baking sheet. Bake at 425° for 45 minutes. Place in a plastic bag; close tightly, and let stand 10 minutes. Peel chile; remove core and seeds. Chop chile.
Combine chile and the next 5 ingredients in a Dutch oven. Bring to a boil; cover, reduce heat, and simmer 20 minutes or until the potato is tender. Drain, reserving 3 cups liquid. Set half of the potato mixture aside. Mash the remaining half of the potato mixture. Set aside.
Melt butter in the Dutch oven over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly.
Gradually add reserved potato liquid, half-and-half, and milk; cook over medium heat, stirring constantly, until the mixture is thickened and bubbly. Add reserved potato mixture, stirring well. When heated, ladle into individual soup bowls. Sprinkle with cheese.
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