Jalapeno Cheese Soup
2 cups chicken broth
1 cup tomato, diced
1/4 tsp garlic powder
2 potatoes, diced
6 Tbsp butter
6 Tbsp all-purpose flour
4 cups milk, divided
1/2 tsp salt
pepper to taste
1 cup hot Monterey jack cheese, grated
2 cups Monterey Jack Cheese, grated
1/2 cup onion, finely chopped
In a stockpot, combine broth, tomato, garlic powder, and
potatoes. Heat to boiling, cover and reduce heat to medium.
Simmer 10 minutes. Remove from heat, set aside. Melt butter
in saucepan, stir on flour and cook 3 minutes. Blend in
2-2 1/2 cups of milk, 1/2 cup at a time, and continue to
cook until smooth and thick. Remove from heat and stir into
the broth mixture. Return stockpot to stove and cook over
medium heat. Stir in remaining milk, salt, pepper and cheese.
Cook until cheese is melted and soup is thoroughly heated.
Submitted by Marguerite
International Dishes
Soups & Sandwiches
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