1/2 cup butter
1/2 cup flour
2 quarts water
1-1/4 pounds fresh new potatoes, skins on
2 teaspoons chicken bouillon granules
2 to 3 teaspoons jalapeno juice
1 to 1-1/2 teaspoons Tabasco
2 10-3/4 ounce cans cheddar cheese soup
3/4 teaspoon white pepper
3/4 teaspoon garlic powder
Shredded cheddar cheese, bacon crumbles and chives for garnish, optional

In a large pot, melt butter. Add flour and cook for 3 to 4 minutes; do not burn. Slowly add water and simmer for 20 minutes, stirring frequently.

Clean potatoes and cut into 1/4-inch cubes. Place in a pan with water to cover and bring to a boil. Cook 10 minutes. Drain. Add to butter and water mixture along with chicken granules, jalapeno juice, Tabasco, cheddar cheese soup, pepper and garlic powder. Simmer 20 minutes.

Garnish with shredded cheddar, bacon crumbles or chives and serve.

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