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Pepper Jack Cheese Soup

January 12 2017 – Danita Troyer

  • 3 T Butter
  • 2 oz. Minced Garlic
  • 4 oz. Onion, diced
  • 3 T Flour
  • 12 oz. Pepper Jack Cheese, grated
  • 2 C Chicken Stock
  • 2 C Heavy Cream
  • Salt & Pepper to taste

In a small stockpot on medium heat, add butter. When melted, add garlic and onions and cook until translucent, about 3-5 minutes. Add flour to make a roux. Add chicken stock and mix well. Simmer for about 15 minutes, stirring often. Add cream, cook for 3 minutes, and start to add pepper jack cheese, stirring often, until the cheese is melted. Puree using a blender. Season with salt & pepper. Strain.


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