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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Found this on the internet and have made it several times....Love cheesey soups Ingredients:
4 tbls butter |
1/2 cup flour |
2 cups whipping cream |
3 cups milk |
1/2 tsp chicken bouillon granules |
1 tbls olive oil |
3/4 cup red onion, finely chopped |
1 1/2 tsp garlic, chopped |
2/3 cup carrots, finely chopped |
3/4 cup poblano pepper, finely chopped |
1/2 tsp salt |
1/2 tsp black pepper |
1/2 tsp cayenne pepper |
1 pinch white pepper |
3/4 cup red bell pepper, finely chopped |
1 cup monterey jack cheese, shredded |
Directions:
1. Heat oil in large skillet over medium heat
2. Add onion and cook until tender
3. Add garlic and carrots and cook until tender, stirring frequently
4. Add poblanos and cook until tender, about 3 minutes
5. In a 4-quart stock pot, melt butter over medium heat
6. Whisk in flour and simmer, whisking constantly until thickened to a roux
7. Whisk in cream, milk and chicken bouillon and cook, whisking frequently, over medium-low heat until smooth
8. Add vegetable mixture and stir to combine
9. Stir in salt and all peppers, black, white and cayenne
10. Simmer over medium-low heat minute or so
11. Add red bell pepper
12. Simmer 15 or 20 minutes, stirring frequently
13. Add cheese and stir until melted
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