Directions:
- Combine the first 6 ingredients.
- Bring to a boil and reduce heat, simmer 20 minutes.
- In a separate pan, melt the butter over low heat, add flour and blend until smooth.
- Cook the roux over low heat for 3 minutes, constantly moving it so it will not scorch.
- Strain liquid from potato/chile mixture and reserve 3 cups of the liquid.
- Mash half the potato/chile mixture, reserving the other half.
- Stir the reserved cooking liquid into the roux, raise the heat and whisk with a wire whip until thickened.
- Add milk to thickened liquid and continue to stir until it comes to a simmer.
- Turn off the heat, add mashed and unmashed potato/chile mixture.
- Serve topped with shredded cheese on top.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 201.15 Kcal (842 kJ) | ||
| Calories from fat | 34.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.84g | 6% | |
|---|---|---|---|
| Cholesterol | 9.47mg | 3% | |
| Sodium | 782.28mg | 33% | |
| Potassium | 688.54mg | 15% | |
| Total Carbs | 34.54g | 12% | |
| Sugars | 10.39g | 42% | |
| Dietary Fiber | 4.58g | 18% | |
| Protein | 6g | 12% | |
| Vitamin C | 30mg | 50% | |
| Vitamin A | 1.2mg | 39% | |
| Iron | 1.5mg | 8% | |
| Calcium | 174mg | 17% | |
| Amount Per 100 g | |||
| Calories | 55.2 Kcal (231 kJ) | ||
| Calories from fat | 9.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.05g | 6% | |
|---|---|---|---|
| Cholesterol | 2.6mg | 3% | |
| Sodium | 214.69mg | 33% | |
| Potassium | 188.96mg | 15% | |
| Total Carbs | 9.48g | 12% | |
| Sugars | 2.85g | 42% | |
| Dietary Fiber | 1.26g | 18% | |
| Protein | 1.65g | 12% | |
| Vitamin C | 8.2mg | 50% | |
| Vitamin A | 0.3mg | 39% | |
| Iron | 0.4mg | 8% | |
| Calcium | 47.8mg | 17% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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