What you need and what to do:
3 good sized Colorado russet potatoes, peeled and cubed,
1/4 cup butter
1 4 ounce can diced mild green chiles
2 TBLS minced fresh garlic
1/2 diced yellow or white onion
1 14.5 ounce can diced fire roasted tomatoes (I used Muir Glen)
1/4 cup unbleached flour
3 cups organic vegetable or chicken broth
1 tsp fresh lime juice
1/2 tsp sea salt
1 tsp black pepper
1 TBLS Worcestershire sauce
Put cubed potatoes in cold water and cook over medium heat until crisp tender.
In a heavy saucepan, melt butter over medium high heat. Add green chiles and garlic and onion. Sauté until onion is translucent; drain.
Drain tomatoes preserving juice. Add drained tomatoes and cook 2 minutes. Stir flour into tomato mixture then add broth, reserved tomato juice, lime juice, salt & pepper and Worcestershire sauce.
Cook and stir until thickened and bubbling. Drain your potatoes and add to soup. Simmer 5-10 minutes and serve with warmed tortillas.
Optional toppings: Fresh avocado slices, a sprinkle of colby jack cheese and/or a dollop of Greek yogurt or sour cream, and of course, you can add bacon. :)