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| Creamy Jalapeno Cheese Soup |
I had this for lunch yesterday and it smelled so good that I almost didn't want to stop to take a picture of my bowl before digging into it. However, I did quickly snap a picture and then just as quickly got my spoon and dug in!
I make a version of this for many different varieties of soups. Sometimes I don't even know for sure what kind of soup I'm going to make. I just start with some butter in a pan, chop some onion, add some green or red pepper if we have some fresh on hand... and play with a few ingredients to see what I end up with. Yesterday's soup ended up to be a lovely, creamy, jalapeno and cheese soup that was so thick and hot... just perfectly delicious.
Creamy Jalapeno and Cheese Soup
3 T butter
3 small fresh jalapenos, chopped fine (or use canned or bottled - increase or decrease amount up to your tastes) You can even just use the juice/water from the jar of jalapenos if you want flavor but no actual jalapeno pieces.
3/4 medium sweet onion, chopped
1/2 a green pepper, chopped
3 T flour
2 c milk
1c cheese (Swiss, American, mozzarella, cheddar... use what you have on hand for different flavors each time) I used a shredded cheddar and American mixture
In a saucepan melt butter. Cook onion, jalapenos and green pepper over medium heat until tender. Stir in flour and cook 1-2 minutes while stirring or whisking. Gradually add the milk. Whisk smooth, increase heat and bring to a brief boil then reduce heat immediately and simmer 5 minutes until thick and creamy. Add the mixture of cheeses and the cooked veggies. As soon they melt, serve!
