Southwestern Cream of Potato Soup

Melt butter in a large Dutch Oven over medium heat. Add the onion, red pepper, garlic, cumin and oregano. Saute for a few minutes until vegetables are soft. Add flour and continue cooking for 2 minutes.

Slowly whisk in the chicken broth. Add the potatoes and bring the mixture to a simmer. Slowly add the half-and-half and maintain a simmer. Continue simmering for about 15-20 minutes or until potatoes are tender and soup has thickened. Remove from heat and add the chipotle chili and the cheese, a handful at a time, stirring after each addition until melted. Season with salt and pepper and stir in the fresh cilantro. Ladle into bowls and top with desired garnish.

Enjoy!