Cream of Chicken and Potato Soup

• 1/2 cup butter
• 1/2 cup chopped onion
• 1 large celery stalked, chopped
• 1/2 cup of carrot matchsticks
• 1 jalapeno, seeded and chopped
• 1/2 cup chopped mushrooms
• 2 medium red potatoes chopped
• 3/4 cup flour
• 6 cups chicken broth
• 3/4 tsp salt
• 1/4 - 1/2 tsp ground pepper
• 1 tsp garlic powder
• 1/2 tsp sage
• 1/2 tsp oregano
• 1/2 tsp marjoram
• 1/2 tsp ground mustard
• 1/4 tsp rosemary
• 1/2 of the meat from a 2 lb roasted chicken
• 2 cups milk or half and half (I used soy milk)

1. Melt butter in a large pot, that is large enough to make the soup in
2. Add onions, celery, carrots, jalapeno, and mushrooms and saute 2-3 mins
3. Slowly mix in flour until mixture is thick
4. Slowly stir in chicken broth so that the broth and flour/veggie mixture is mixed well
5. Add potatoes, salt, pepper, garlic powder, sage, oregano, marjoram, ground mustard, and rosemary and cook on low heat, covered for 15 - 20 minutes until potatoes are almost cooked
6. Add chicken meat and milk and continue to simmer for 1 hour
7. Serve and enjoy!