INGREDIENTS
2
jalapeños
2
limes
1 serving
kosher salt and pepper
1 pinch
a drop of honey
3 tbsp
butter
1 large
onion
2
celery stalks
4
garlic cloves
1/2 tsp
chili powder
2 1/2 lb
yukon gold potatoes
1 qt
vegetable broth
8 oz
cheddar
1 cup
half-and-half
3
scallions
1 serving
cilantro