Brandy is the author of the food blog, Nutmeg Nanny. In her spare time she enjoys developing recipes, baking and cooking. She is a small town girl who left the corn fields of Ohio for the scenic beauty of the Hudson Valley region of New ...
Cheese soup is always delicious but this time we have taken that deliciousness and made it even spicier. A little jalapeño kick takes this soup to the next level.
The weather is still cool and perfect for a big bowl of hearty soup. This soup gives you cheesy goodness with a bite of spicy jalapeño. It's a party in your mouth!
Jalapeño cheese soup recipe
6 strips thick-sliced bacon, cut into 1-inch slices
1 small onion, diced
1 stalk celery, diced
1 medium carrot, diced
1-2 jalapeño peppers, sliced (add more or less depending on desired heat level)
3 cloves garlic, minced
3 tablespoons all-purpose flour
2 cups chicken stock
1-1/2 cups half-and-half
Salt and pepper, to taste
8 ounces sharp cheddar cheese
In a large soup pot add bacon and cook on medium heat till it just starts to brown. Add in onion, celery, carrots and jalapeño peppers. Cook for about 5 minutes until the vegetables start to soften. Add in garlic and cook for a few minutes until fragrant.
Sprinkle flour onto vegetables and stir. Pour in chicken stock and cook until there are no more flour lumps. Add in half-and-half and stir until hot but not boiling.
Puree soup in a high speed blender, food processor or using an immersion blender. Once soup is smooth add back to the pot and cook till warm.
Take the soup off the heat and slowly stir in cheese. It's best to add a handful at a time. Stir to make sure each addition is melted before adding in a new handful of cheese.