Halloween Jack Soup
- Reviews 2
Ready In: 1 hr 10 mins
Serves: 6-8
Ingredients
- 2 cups low sodium chicken broth
- 1 cup chopped tomato
- 3⁄4 teaspoon garlic powder
- 2 red potatoes, peeled and diced
- 4 tablespoons butter
- 4 tablespoons flour
- 4 cups milk, divided
- 1 teaspoon chili powder
- 3⁄4 teaspoon salt (more or less depending on chicken broth used)
- black pepper
- 1 cup jalapeno jack cheese, shredded
- 2 cups monterey jack cheese, shredded
- sliced green onion (to garnish)
Directions
- In a soup pot, combine chicken broth, tomatoes, garlic powder and potatoes.
- Heat to boiling; cover and reduce heat to medium and simmer 10 minutes then remove from heat and set aside.
- Melt butter in a separate saucepan, stir in flour and cook, stirring constantly, 3 minutes.
- Blend in 2-1/2 cups of the milk, 1/2 cup at a time, whisking until smooth and thickened.
- Remove from heat and stir into the broth mixture.
- Return the soup pot to the stove and cook over medium heat, then stir in remaining milk, salt, pepper, chili powder and cheese.
- Cook until cheese is melted and soup is heated through.
- Garnish with green onion slices.
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