8 tbsp butter or oleo
1 medium yellow sweet onion, chopped (fine)
1/2 c. flour
salt and white pepper to taste
4 cups of roasted chopped hatch green chile
10 stems fresh cilantro (leaves only)*
1 can Swanson chicken broth (14 oz)
4 c half and half (milk/cream)
1 lb. Velveeta with Jalapeños
2-3 large potatoes chopped
Saute onion in butter until clear. Stir in flour and continue stirring 3 or 4 minutes. Whisk in half and half and chicken broth,and continue whisking until slightly thickened. Add salt and pepper to taste.
Simmer potatoes in a separate pan until the firmness of the potatoes is to your liking.
Add chilies and cilantro to the first mixture and stir until well blended. Stir in Velveeta and continue stirring until it is completely melted. DO NOT BOIL after adding cheese. Add cooked potatoes to the finished soup. If soup is thicker than you like, just add a little whole milk until desired consistency. Serve piping hot. If there is some left over, refrigerate immediately.