Jalapeno-Cheese Soup Marguerite Dearth
2 c chicken broth
1 c tomato, diced
1/4 t garlic powder
2 potatoes, diced (and/or cauliflower)
1/2 c onion, finely chopped
6 T butter
6 T all-purpose flour
4 c milk, divided
1/2 t S&P to taste
1 c hot Monterey Jack cheese, grated
2 c Monterey Jack cheese, grated
In a stockpot, combine broth, tomato, garlic powder, onion, and potatoes. Heat to boiling; cover and reduce heat to medium. Simmer 10 min. Remove from heat; set aside. Melt butter in a saucepan, stir in flour and cook 3 mins. Blend in 2 1/2 c milk, 1/2 cup at a time, and continue to cook until smooth and thick. Remove from heat and stir into 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. Time: approx 1/2 hour?
6 T butter
6 T all-purpose flour
4 c milk, divided
1/2 t S&P to taste
1 c hot Monterey Jack cheese, grated
2 c Monterey Jack cheese, grated
In a stockpot, combine broth, tomato, garlic powder, onion, and potatoes. Heat to boiling; cover and reduce heat to medium. Simmer 10 min. Remove from heat; set aside. Melt butter in a saucepan, stir in flour and cook 3 mins. Blend in 2 1/2 c milk, 1/2 cup at a time, and continue to cook until smooth and thick. Remove from heat and stir into 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. Time: approx 1/2 hour?
