Ingredients
- 1 poblano chile
- 4 cups chicken broth
- 2 pounds potatoes (4 medium-size baking potatoes, peeled and cut into 1/2 inch cubes)
- 1 cup yellow onion, finely chopped
- 1/2 jalapeno pepper (seeded and minced)
- 1/2 teaspoon seasoned salt
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 1/2 cups half and half
- 1 1/2 cups milk
- Cheddar Cheese, shredded, to garnish
How to Make
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Step 1: 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.
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Step 2: 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.
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Step 3: Melt butter in the Dutch oven over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly.
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Step 4: 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.
We hope you enjoy this recipe!
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