Monterey Jack Cheese Soup
User Reviews
5
6 reviews
Excellent
Monterey Jack Cheese Soup
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Most cheese soup utilizes cheddar. But if you try this Monterey Jack soup you'll wonder where it's been all your life!
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Ingredients
- 2 cups chicken broth
- 1 (4 ounce can) green chiles diced
- 1 cup tomato diced
- 1 cup onion finley chopped
- 1/2 /2 teaspoon garlic minced
- 6 Tablespoons butter
- 6 Tablespoons all-purpose flour
- 5 cups milk hot
- 1/2 /2 teaspoon salt
- 1/8 /8 teaspoon black pepper
- 3/4 /4 lb Monterey jack cheese coarsely chopped (about 3 cups - see note)
Instructions
- In a medium pot bring broth, chiles, tomatoes, onion, and garlic to a boil. Cover and reduce heat to medium. Simmer for 10 minutes or until veggies are soft.
- While the veggies are cooking, melt the butter over medium heat in a large pot or Dutch oven. Add the flour and cook for 3 minutes stirring constantly.
- Stir in 3 1/2 cups of the hot milk, adding a 1/2 cup at a time. Cook 7 minutes over medium heat until thickened.
- Remove veggie/broth mixture from the heat and stir into milk mixture 1/4 cup at a time. Add remaining 1 1/2 cups of hot milk, salt and pepper and Monterey Jack cheese. Stir until cheese is melted. Make sure your don't heat the cheese soup on too high of heat or the cheese will "break" and be grainy. Enjoy!
Notes
- When making soups it's best to not use preshredded cheese which can have additives and doesn't melt as well. For creamier soups buy cheese in blocks.
- Source: Just a Pinch
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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