Potato Chowder with Green Chiles

This soup is from Carla and was in the family cookbook that she put together years ago. We have made this quite a bit and reading through it now is making me want to make it soon! With just a couple of tweaks, this could be suitable for a vegetarian (my friend Laura is making me more aware and I am trying to do some vegetarian dishes - my current goal is once a week)

Roasted red peppers
2, 4 oz. cans diced green chiles
3, 14.5 oz cans chicken (or vegetable) broth
2 large potatoes, peeled and cubed
1 large onion, chopped
1-2 jalapeno peppers, seeded and chopped
1 tsp. salt
½ tsp. pepper
¼ c. butter
1/3 c. flour
1 tsp. salt
1 tsp. dry mustard
¼ tsp. pepper
2 c. half-and-half
1 c. milk

Garnish:
shredded white cheddar cheese
6 bacon slices, cooked and crumbled (optional)
1 bunch green onions, chopped
Sour cream

Bring first 8 ingredients to a boil in a large saucepan over medium heat. Reduce heat and simmer 15 minutes, or until potato is tender. Melt butter in saucepan over low heat, whisk in flour and next 3 ingredients until smooth. Cook, whisking constantly 1 min. Gradually whisk in half-and-half. Stir white sauce and milk into chicken broth mixture, cook over med. Heat 8-10 min. or until thickened and bubbly. Serve with cheese, bacon, green onions and sour cream.