I put a couple of my favorite soup recipes together and came up with this soup that my son just loved. I think adding a few potatoes would be really good also.
CREAMY JALAPENO SOUP
5 tablespoon(s) BUTTER; Divided.
3 tablespoon(s) FLOUR
3 cup(s) WATER
3 teaspoon(s) CHICKEN BASE
2 cup(s) WHIPPING CREAM
1 cup(s) ONION; Chopped.
1/3 cup(s) CARROT; Diced Fine.
1 GREEN BELL PEPPER; Diced.
3 JALAPENO PEPPERS; Seeded And Diced Fine.
1 cup(s) SWISS CHEESE; Grated.
1 cup(s) CHEDDAR CHEESE; Grated.
SALT; To Taste.
BLACK PEPPER; To Taste.
In a heavy pot; melt 2 tablespoons butter over low heat.
Add onion, carrot and green pepper.
Cook until vegetables are tender, stirring occasionally.
Stir in finely diced jalapenos.
Remove jalapeno mixture to a bowl and set aside.
In same heavy sauce pan, melt 3 tablespoons butter over low heat.
Add the flour and cook for 3 minutes stirring constantly.
Slow add in water, chicken base and whipping cream.
Increase heat to medium, bring to boil stirring constantly.
Reduce heat and simmer for about 8 minutes until thickened, stirring occasionally.
Add jalapeno mixture and continue to cook for 2 more minutes.
Add the cheddar and swiss cheese to cream mixture and stir until melted.
Season with salt and pepper to taste and serve.
Serve with additional cheese sprinkled on top if desired.
Serves 4 to 5.
*Can use 3 cups chicken stock instead of water and chicken base if desired.