Cream of Potato Chive Soup with Roasted Jalapeno

1. Place the cubed potatoes in a large bowl covered with filtered water. Set aside.
2. Add the onions and olive oil to a 5 1/2 quart pot or dutch oven and sauté on medium-low heat for 5 minutes.
3. Add the garlic and cook until garlic just starts to become golden.
4. Once the garlic becomes golden, add bouillon cubes and wine to the onions. Mash the bouillon to dissolve.

Peppers

1. While the onions are cooking, roast peppers on the stovetop on medium-high heat. A gas stove works the best but it will work fine on an electric stove.
2. Char the peppers on all sides turning with a pair of tongs.
3. When good and charred, steam them for 10 minutes in a covered dish or a paper bag rolled shut to hold in the steam.
4. Take a paper towel and rub off the char. It’s ok to leave a little of the char.

Soup

1. Add the water and potatoes to the onions then cook on high heat.
2. Bring to a boil, then reduce heat to medium and cook 25 minutes or until potatoes are soft.
3. Add the milk, half and half, chives, jalapeno, salt and pepper.
4. If you want it silky smooth you will need to use an immersion blender or a vita mixer. If you don't have either use a food processor or blender and puree the best you can.

Chili Oil

1. Add oil and chilies to a small pan. Turn the stove on, in between low and medium-low and let simmer for 20 minutes.
2. Remove from heat and let cool then pour into a jar.

Crispy Potato Skins

1. Preheat oven to 375 degrees
2. Peel the potatoes, then dry the peels with a paper towel and sprinkle with about a tablespoon of olive oil and a dash of salt and toss to evenly coat.
3. Bake for 20 - 25 minutes or until crispy.
4. The skins won't stay crunchy overnight but you can toss them back in the oven for a few minutes to crisp them up if you like.