Ingredients
2 tablespoons unsalted butter
2 large onions, chopped
1 large red or yellow bell pepper, chopped
1 chipotle pepper in adobo sauce, chopped
5 lbs. potatoes, peeled and diced
12 medium to large carrots, peeled and chopped
½ teaspoon celery seed
2 teaspoons seasoned salt
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon pepper
2 tablespoons dried parsley flakes
4 cups vegetable broth
2 cups water
3 tablespoons olive oil
2 tablespoons all-purpose flour
1½ cups milk
Preparation
Sauté onions, bell pepper and chipotle pepper with butter in a large stock pot until onions turn clear. Add next 10 ingredients, bring to a boil. Cover, reduce heat, and simmer 20 minutes. Take potato masher and mash potato mixture (being careful not to burn yourself) for a smoother consistency. Be sure to leave plenty of chunks. In a large skillet, heat the olive oil. Add flour to oil in skillet: stir until smooth. Cook 1 minute, stirring constantly. Gradually add milk, cook over medium heat, stirring constantly, until thickened and bubbly. Gradually stir milk mixture into potato mixture. Simmer, uncovered, 15 minutes. Serve.
