Halloween Jack Soup
- Ready In:
- 1hr 10mins
- Ingredients:
- 13
- Serves:
-
6-8
ingredients
- 2 cups low sodium chicken broth
- 1 cup chopped tomato
- 3⁄4 teaspoon garlic powder
- 2 red potatoes, peeled and diced
- 4 tablespoons butter
- 4 tablespoons flour
- 4 cups milk, divided
- 1 teaspoon chili powder
- 3⁄4 teaspoon salt (more or less depending on chicken broth used)
- black pepper
- 1 cup jalapeno jack cheese, shredded
- 2 cups monterey jack cheese, shredded
- sliced green onion (to garnish)
directions
- In a soup pot, combine chicken broth, tomatoes, garlic powder and potatoes.
- Heat to boiling; cover and reduce heat to medium and simmer 10 minutes then remove from heat and set aside.
- Melt butter in a separate saucepan, stir in flour and cook, stirring constantly, 3 minutes.
- Blend in 2-1/2 cups of the milk, 1/2 cup at a time, whisking until smooth and thickened.
- Remove from heat and stir into the broth mixture.
- Return the soup pot to the stove and cook over medium heat, then stir in remaining milk, salt, pepper, chili powder and cheese.
- Cook until cheese is melted and soup is heated through.
- Garnish with green onion slices.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I made this for a Halloween party I had this year. I doubled the recipe and used a block of colby jack cheese as well. After I got it all together, I transferred to a crockpot. Overall, didn't turn out too bad. The cheese separated out a little in the crock pot, but I think that's because I didn't cook it long enough on the stove first. Leftovers were yummy as well. Will definately make this again. Thanks for a simple, spicy cheese soup!
RECIPE SUBMITTED BY
EdsGirlAngie
LaSalle County, Illinois