October 11, 2012

Creamy Jalapeno Cheese Soup

Yep, you've seen this one before in many different ways, but it's what I made for dinner last night and oh-so-good.  I always (always!) mix it up a little bit based on what we have on hand and what I feel like so again, last night it was made... but as always just a little bit different.  This time is less fat because I used more broth and only 1/4 c cream and no milk. 

Creamy Jalapeno and Cheese Soup

1 T butter
1/3 c water
1 glove garlic, chopped
1/3 c celery, diced
1 medium fresh jalapeno, chopped fine
1/4  medium sweet onion, chopped
1/2 a green pepper, chopped 
1 t Xanthan gum (usually use flour but we are doing 'no flour' right now)
3 c water and 3 chicken bouillon cubes or use 3 cups chicken broth or stock
1/4 c heavy cream
3 oz. cream cheese, cubed
3 oz. smoked Gouda
3 slices American

In a saucepan melt butter with 1/3 c water. Cook celery, onion, jalapenos and green pepper over medium heat until tender.  Stir in garlic.  Whisk 1 t xanthun gum or about a 1 1/2 T of flour to about 1/3 c water and whisk briskly.  (Xanthan gum = even if you whisk like crazy it still might gum up a little.  That's ok. You'll blend it soon.)  Add it to the veggies. Add the broth or water and chicken flavoring.  Add cream.  Now pour about 3/4 of the soup into a blender or food processor and process to blend the thickener and make smooth. Use the pulse setting if you don't want to completely puree the veggies.  If you like chunks of vegetables, just blend about 1/3 of the recipe and not the other 2/3.  Return to soup left in the pan. Add the mixture of cheeses and whisk or stir until the cheeses melt.  Serve!Print Friendly and PDF