Cheddar-Jalapeño Soup

By AnnieMro

Ingredients

• 2 tbsp butter
• 1 onion chopped
• 1 clove garlic minced
• 2 jalapeños, chopped, seeds discarded
• 1/4 cup flour
• 900ml carton vegetable broth
• 1 1/2 cups milk
• 3 Yukon Gold potatoes, peeled and grated
• 1/4 tsp salt
• 1 1/2 cups grated old cheddar, divided
• 1 plum tomato, coarsely chopped
• 1 green onion, thinly sliced

Preparation

Step 1

Melt butter in a large saucepan over med heat. Add onion, garlic and jalapeños. Cook until onion is soft, 3-5 mins. Sprinkle with flour and stir for 1 min. Add broth, milk, potatoes and salt. Boil, then reduce heat to med-low. Simmer, covered until potatoes are tender, about 20 mins.

Whisk in 1 cup cheese until melted. Ladle into bowls, sprinkle with remaining cheese, tomato and green onion.