Monterey Jack Cheese Soup

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Have you made this?

By Lynette !
@breezermom

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 vote

Comments:

2 Comments

Serves:

9 1/2 cups

Prep:

15 Min

Cook:

35 Min

Method:

Stove Top

Ingredients

2 c: chicken broth
1 c: onion, chopped
1 c: tomato, peeled and diced
1 can(s): chopped green chiles, undrained (4 ounce can)
1 tsp: garlic, minced
1/4 c: butter
2 Tbsp: butter
1/4 c: all-purpose flour
2 Tbsp: all-purpose flour
5 c: milk, divided
3 c: monterey jack cheese shredded (12 ounces)
1/2 tsp: salt
1/8 tsp: pepper

How to Make Monterey Jack Cheese Soup

Step-by-Step

1Combine 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.
2Melt 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.
3Add 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.

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