3/4 c. chopped fresh jalapenos
4 zucchini
2 lg. potatoes
4 tomatillos
1 bunch cilantro
1 gal. chicken stock
1 tsp. cumin
Salt and white pepper to taste
1 c. flour
1 pt. milk

To chicken stock add all ingredients, except flour and milk, and bring to a boil, then simmer for 30 minutes or until potatoes are tender.

Let cool at least 30 minutes, then puree everything together.