4 to 6 peeled and cubed potatos
4 to 6 oz. cream cheese
1 generous tablespoon chopped garlic (I use the kind in the small jar)
small handful habenero cheese or pepper jack( habenero=hotter)
1 teaspoon McCormicks or similar steak seasoning
1/8 cup milk
3 tablespoons flour
1 teaspoon finely chopped fresh jalapeno.
Boil potatoes to tender in just enough water to cover plus 1 inch.
Add steak seasoning, jalapeno and garlic.
Reduce temperature to a simmer.
Take out 1/8 cup of the potato water and add to 1/8 cup milk in a small cup or measuring bowl. Mix in the flour thoroughly to make a roux to thicken the soup. Add a little at a time to the soup until you get the consistency you like.
Add the cream cheese (it takes a while to melt completely)
Add the habenero cheese. Substitute any other kind of white cheese you like if the habenero is too hot for you.
Simmer for about 20 minutes or until all the cheese is melted nicely.
Top with shredded cheddar cheese, bacon crumbles, chopped green onions.
To reduce the spicy heat, you can leave out the jalapenos and habenero cheese.