colorado potato green chile

Thought you all might like this. Made it the other night when Lisa was here.

Colorado Potato Green Chile
3 medium Colorado russet variety potatoes, peeled and cubed
1/4 cup butter melted (I used 2 T. olive oil)
1 4-ounce can green chiles, seeded and cut in thin strips
1 tablespoon minced fresh garlic
1 teaspoon diced jalapeno pepper
1 14.5-ounce can diced or chopped tomatoes (I used the Mexican style with green chiles & jalapenos, lime and cumin and skippped the separate jalapeno)
1/4 cup all-purpose flour
3 cups chicken broth
1 teaspoon fresh lime juice
1 teaspoon black pepper
1/2 teaspoon salt
1 1/2 teaspoons Worcestershire sauce
1/4 teaspoon sugar
Place potato cubes in cold water; cook over medium heat until crisp tender. In a heavy saucepan, melt butter/heat oil over medium-high heat. Add green chile strips, garlic and jalapeno pepper. Cook until most of the moisture has evaporated; drain. Drain tomatoes, preserving juice. Add drained tomatoes and cook 2 minutes. Stir flour into the tomato mixture. Stir in broth, reserved tomato juice, lime juice, black pepper, salt, Worcestershire sauce and sugar. Cook and stir until thickened and bubbling. Drain potatoes. Add to soup. Simmer 5 to 10 minutes. Makes 6 servings.