Monterey Jack Cheese Soup
By
Lynette !
@breezermom
5
I'm a cheese lover, and this soup treats it right! Keep in mind the butter and flour are 1/4 cup plus 2 tablespoons....couldn't put that in the ingredients easily!
Rating:
★★★★★ 1 vote5
Comments:
Serves:
9 1/2 cups
Prep:
15 Min
Cook:
35 Min
Method:
Stove Top
Ingredients
-
2 cchicken broth
-
1 conion, chopped
-
1 ctomato, peeled and diced
-
1 can(s)chopped green chiles, undrained (4 ounce can)
-
1 tspgarlic, minced
-
1/4 cbutter
-
2 Tbspbutter
-
1/4 call-purpose flour
-
2 Tbspall-purpose flour
-
5 cmilk, divided
-
3 cmonterey jack cheese shredded (12 ounces)
-
1/2 tspsalt
-
1/8 tsppepper
How to Make Monterey Jack Cheese Soup
- Combine the first 5 ingredients in a large saucepan. Bring to a boil; cover and reduce heat, and simmer 10 to 12 minutes or until the vegetables are tender. Remove from heat and set aside.
- Melt butter (1/4 cup plus 2 tbsp) in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually ad 3 1/2 cups milk; cook over medium heat, stirring constantly, until the mixture is thickened and bubbly.
- Add the reserved vegetable mixture, remaining 1 1/2 cups milk, shredded cheese, salt, and pepper; cook, stirring constantly, until the cheese melts and the soup is thoroughly heated. Serve immediately.
About Monterey Jack Cheese Soup
Course/Dish: Other Soups
Main Ingredient: Dairy
Regional Style: American
Other Tag: Quick & Easy
Hashtag: #monterey jack cheese
