Beef Enchilada Bowl

Sauce:
2 Tbsp olive oil
1 Tbsp arrowroot
1 Tbsp almond meal
14 oz chicken broth
1-1/2 Tbsp chili powder
1 small chipotle chili (minced) + 1 Tbsp sauce from can

Make roux with oil, arrowroot, almond meal.  Whisk in broth.  Add chili powder, chipotle, and sauce.  Simmer until reduced and thickened.

Filling:
1 small onion, chopped
2 cloves garlic, minced
1 pound ground beef

Cook together until browned.

Garnish:
green onion
cilantro
avocado
poblano peppers
bell peppers
salsa
tomatoes
pico de gallo

Mom's Baked Potato Soup

4 large baking potatoes
2/3 cup butter
2/3 cup all-purpose flour
6 cups milk
3/4 tsp salt*
1/2 tsp pepper
4 green onions, sliced
12 slices bacon, crumbled
5 oz cheddar cheese, grated (1-1/4 cup)

Bake potatoes at 400 F for 1 hour, or until done.
Let potatoes cool, then peel; discard skins.
Melt butter in large pot over medium-low to medium heat.
Add flour in gradually (~2 Tbsp at a time), stirring with whisk each time until smooth.
Cook 1 minute, stirring constantly.
Add milk in gradually (~1/2 cup at a time), stirring with whisk each time until smooth.
Cook for a few minutes, stirring constantly, until thick and bubbly.
Add potatoes, salt, pepper, and 1 cup cheese.
Cook until heated and cheese melted.
Serve with additional cheese, bacon, and green onions.

*This is my mom's original recipe.  I usually add in another 1/2 tsp salt.  Salt to your own taste.