Jalapeno Cheese Potato Soup

Roux:
1/2 C. butter, melted
1 C. flour

Soup:
8 C. water
3/4 t. Tabasco sauce
1/2 t. thyme
1/2 t. black pepper
1 T. garlic salt
3 to 4 medium potatoes, diced (about 4 C.)
1 1/3 C. diced onion
1 1/4 C. diced celery
1/2 C. red bell pepper, julienne
2 oz. canned jalapeño peppers, sliced, including juice
1/2 lb. American cheese, sliced
1/4 C. milk

To make roux, mix melted butter and flour. Set aside.

In a large stockpot, combine the water, Tabasco, thyme, pepper, garlic salt, potatoes, onion, celery, bell pepper and jalapeño peppers. Cook over medium-high heat until vegetables are tender, about 25 to 30 minutes. Slowly add the cheese to the soup, letting each addition melt before adding more. Stir in milk. Add enough roux to thicken and simmer 10 minutes more.

Makes 8 servings.