In 4 c pyrex container (I use the 4 c measuring cup), add:
2 c diced potatoes
1 diced or sliced carrot
1/4 tsp finely diced jalapeno pepper
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp black pepper
Boil until cooked, about 20 min.
On stove at med heat:
Add 2 tbsp butter, let melt.
Add 1 tbsp flour, mix until cooked.
Add 2 cloves garlic, 1/4 c finely chopped onion.
Add water when flour is pinkish color.
Mix well until no lumps remain.
Add potato mixture. Mix well.
Let boil until well integrated (5 min?).
Can add a splash of cream or sour cream if so desired. (This makes cream of potato soup)
Enjoy topped with shredded cheddar cheese if so desired.