Ingredient:
2 tbsp unsalted butter
1 yellow onion, chopped
2 carrots, peeled and chopped (about 1 cup)
2 jalapeno peppers, seeded and diced, plus additional slices for garnish
1 tsp garlic, minced
1 tsp kosher salt
1/8 tsp cayenne pepper
1/4 cup flour
1 cup milk
4 cups low sodium chicken or vegetable broth
3 small Yukon gold potatoes, peeled and chopped
2 1/4 cups freshly grated sharp cheddar cheese, plus additional for garnish
Green onions, for garnish
1 can (11 oz) Pillsbury refrigerated crusty French loaf, for serving
Method:
Melt the butter in a large, deep stockpot or Dutch oven over medium high heat. Add the onion, carrots, and jalapenos and sauté until just beginning to soften, about 5 minutes. Add the garlic, salt, and cayenne pepper and cook until the garlic is fragrant, about 30 seconds. Sprinkle the flour over the top of the vegetables, then cook 1 additional minute until lightly golden. Slowly stir in the milk and cook until the mixture thickens, about 2 minutes, stirring constantly.
Transfer the mixture to a 4-quart or larger slow cooker. Stir in the chicken stock, then add the chopped potato. Cover and cook until the vegetables are tender, 5 to 6 hours on Low.
Transfer the soup to a blender or food processor and puree in batches until smooth (alternatively, you can use an immersion blender). Stir in the cheese a half-cup at a time, allowing it to melt completely before stirring in the next half cup. Serve garnished with jalapeno slices, green onions, additional cheddar cheese, and French bread.
2 tbsp unsalted butter
1 yellow onion, chopped
2 carrots, peeled and chopped (about 1 cup)
2 jalapeno peppers, seeded and diced, plus additional slices for garnish
1 tsp garlic, minced
1 tsp kosher salt
1/8 tsp cayenne pepper
1/4 cup flour
1 cup milk
4 cups low sodium chicken or vegetable broth
3 small Yukon gold potatoes, peeled and chopped
2 1/4 cups freshly grated sharp cheddar cheese, plus additional for garnish
Green onions, for garnish
1 can (11 oz) Pillsbury refrigerated crusty French loaf, for serving
Method:
Melt the butter in a large, deep stockpot or Dutch oven over medium high heat. Add the onion, carrots, and jalapenos and sauté until just beginning to soften, about 5 minutes. Add the garlic, salt, and cayenne pepper and cook until the garlic is fragrant, about 30 seconds. Sprinkle the flour over the top of the vegetables, then cook 1 additional minute until lightly golden. Slowly stir in the milk and cook until the mixture thickens, about 2 minutes, stirring constantly.
Transfer the mixture to a 4-quart or larger slow cooker. Stir in the chicken stock, then add the chopped potato. Cover and cook until the vegetables are tender, 5 to 6 hours on Low.
Transfer the soup to a blender or food processor and puree in batches until smooth (alternatively, you can use an immersion blender). Stir in the cheese a half-cup at a time, allowing it to melt completely before stirring in the next half cup. Serve garnished with jalapeno slices, green onions, additional cheddar cheese, and French bread.
