Jalapeno Popper Soup

• Vegetarian

• Produce

  • 1 Carrot, large
  • 2 Celery stalks, large
  • 1 tbsp Garlic
  • 1 (12 ounce jar Jalapeno, slices
  • 1 Onion, medium

• Canned Goods

  • 2 cups Chicken or vegetable broth

• Baking & Spices

  • 1/2 cup Flour
  • 1 Salt and pepper

• Bread & Baked Goods

  • 1 Croutons

• Dairy

  • 1/2 cup Butter
  • 2 (8 ounce packages Cream cheese
  • 1 1/2 cups Milk

Found on thegraciouswife.com

Description

Ingredients

• ½ cup butter
• 1 medium onion, finely chopped
• 2 large celery stalks, finely chopped
• 1 large carrot, shredded or finely chopped
• 1 tablespoon minced garlic (about 3-5 garlic cloves)
• 1 (12 ounce) jar jalapeno slices, coarsely chopped with jarred juices saved
• ½ cup flour
• 2 cups chicken or vegetable broth
• 1½ cups milk
• 2 (8 ounce) packages cream cheese, cubed
• Salt and pepper, to taste
• Croutons for topping

Directions

• Melt butter in a large stockpot over medium heat.
• Place onion, celery, carrots, garlic, and jalapeno slices (not juices) in the stockpot with the butter. Saute until tender, about 10 minutes.
• When vegetables are tender, add flour and stir to combine. Allow to heat for about 2 minutes until mixture is heated and golden.
• Add chicken or vegetable broth to the flour mixture, a little at a time, stirring constantly to prevent lumps.
• Stir in milk and jarred jalapeno juices. Allow mixture to heat through, and thicken slightly, about 20-30 minutes, stirring frequently.
• When mixture is hot and thickened, add the cream cheese and stir until combined.
• Serve warm topped with croutons. To freeze, place in a freezer storage container, and place in the freezer until ready for use.