"Classic potato cheese chowder with the introduction of spicy pepper jack cheese.
My room mate in college called this soup "Jack um up" soup, because of the spicy pepper jack cheese and would beg me to make it on cold winter days."
In a large deep skillet saute onion in 1/4 of the butter. Once the onion has had time to season the pan and turn translucent add the potatoes and increase heat. Watch them closely so as to brown real well. Stir often and slowly add butter to the mix to prevent sticking. When potatoes have become nicely browned sprinkle them with the flour and stir till well coated. Slowly add the half and half and cheese. This thickens to a chowder (water can be added if you find the soup to thick for your taste) Salt and pepper to taste.