Here is soup number two from the big refrigerator clean-out.
Mixed Potato Soup
3 tablespoons olive oil
1 large onion, peeled and diced
1 large garlic cloves, peeled and minced
1 jalapeno pepper, cored, seeded, and diced
3 pounds russet, sweet, and red potatoes
Salt and freshly ground black pepper
4 cups chicken broth
1 cup half-and-half
Add oil to a large pot over medium heat, until melted. Add the onions, garlic, and jalapeno and cook until the onions or soft and translucent, about 10 minutes.
Add the sweet potatoes and stir to combine. Add salt and pepper, to taste, and cover with a lid. Reduce the heat and let cook for 8 minutes without browning.
Add the remaining russet and red potatoes along with the stock to the potato mixture and simmer until all the potatoes are tender, about 15 minutes more.
Use a slotted spoon to add the solids to a blender or food processor, use a ladle to add in as much of the liquid as needed to create a smooth mixture. As always, be sure to remove the feed tube to allow the steam to escape when blending hot mixtures.
Return to pot and stir in half-and-half. Taste and season with additional salt and pepper, if needed.