Menu
Cart 0

Pepper Jack Cheese Soup

Posted by Danita Troyer on

  • 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 3 minutes and start to add pepper jack cheese, stirring often, until cheese is melted. Puree using blender. Season with salt & pepper. Strain.


Share this post



← Older Post Newer Post →


Leave a comment

Please note, comments must be approved before they are published.