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Cheddar-Jalapeno Soup Recipe

A hearty and filling soup recipe that you can count on to warm up a chilly Saskatchewan winter evening.

Ingredients

  • 2 tbsp butter
  • 1 onion, chopped
  • 1 garlic clove, minced
  • 2 jalapenos, seeds discarded and chopped
  • 1/4 cup all-purpose flour
  • 1   900-mL carton vegetable broth
  • 1-1/2 cups milk
  • 3 yukon gold potatoes, peeled and grated
  • 1/4 tsp salt
  • 1-1/2 cups grated cheddar, preferably extra-old, divided
  • 1 plum tomato, coarsely chopped
  • 1 green onion, thinly sliced

Directions

  1. Melt butter in a large saucepan set over medium. Add onion, garlic and jalapenos. Cook until onion is soft, 3 to 5 min. Sprinkle with flour and stir for 1 min.
  2. Add broth, milk, potatoes and salt. Boil, then reduce heat to medium-low. Simmer, covered, until potatoes are tender, about 20 min.
  3. Whisk in 1 cup cheese until melted. Ladle into bowls. Sprinkle with remaining cheese, tomato and green onion.

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