So here is the process!
10 jalapenos, roasted then puréed
8-10 medium potatoes, peeled and quartered
2 cloves of garlic, finely chopped
1/4 tsp ground white pepper
2 cups of hot water, divided (from boiled potatoes)
8oz package of Cream cheese
2 cups shredded cheddar
½ cups vegetable stock
1 cup milk (I used 1%)
1 tsp kosher salt
Fresh ground pepper
Roast whole jalapeños in an oven preheated to 425 until they are softened and the skin is charred a bit.
Meanwhile peel and boil potatoes until fork tender. To evenly cook potatoes, cut them equal size and cover them with cold water. This allows them to remain the same temperature the entire cooking time. When they are done, remove the potatoes from water with slotted spoon, you want to save the water. Add potatoes to food processor and puree, adding hot water from pot to keep loose, about 1 and ½ cups.
During this stage add the kosher salt, white pepper, and garlic cloves and puree until no chunks remain. Mixture will look like this:
Add potato mixture back to soup pot, keeping it warm. Next, remove jalapenos from oven and cut stem off. I left the seeds, but if you want it less spicy, cut open and remove seeds and ribs. Add peppers to food processor and puree with the remaining ½ cup of hot water. Until no chunks remain.
Will look like this:
Add jalapeno mixture to potatoes and stir in remaining ingredients. Cook until cream cheese and cheddar have melted. Top with croutons!