1/2 fresh jalapeño, seeded and minced
1/4 C. fresh long green chiles, roasted, peeled, seeded, and finely chopped
1 C. finely chopped onions
2 lb. potatoes, peeled and cut into 1/2-inch cubes
1/2 tsp. seasoning salt
4 C. chicken broth
1/4 C. butter
1/4 C. flour
3 C. milk
Shredded Cheddar cheese (for garnish)

Combine first 6 ingredients. Bring to a boil. Reduce heat and simmer 20

Melt butter over low heat; add flour to blend. Cook, stirring constantly, for 3 minutes to make a blond roux. Strain liquid from potato, chile and onion mixture and reserve 3 cups of mixture.

Mash 1/2 potato, chile and onion mixture. Reserve other half of mixture.
Stir reserved cooking liquid into roux. Raise heat, stirring with a wire
whisk until thickened. Add milk to thickened liquid and continue to stir
until it comes to a simmer. Turn off heat; add mashed potato, chile and
onion mixture. Stir in and blend well. Add reserved cubed potatoes,
chile and onions. Serve with shredded cheese on top.

B-man :wink: