Monterey Jack Cheese Soup
Ingredients
- 1 4-ounce can diced green chilis
- 1 cup tomatoes, diced
- 1 cup onion, finely chopped
- ½ tsp. garlic, minced
- 6 tbsp. butter
- 6 tbsp. all-purpose flour
- 5 cups whole milk, hot
- ½ tsp. salt
- ⅛ tsp. pepper
- 3 cups Monterey jack cheese, coarsely chopped
Instructions
- In a medium pot, bring broth, chilis, tomatoes, onion and garlic to a boil.
- Cover and reduce heat to medium; simmer for 10 minutes or until vegetables are soft.
- While the vegetables are cooking, using a large pot or Dutch oven, over medium heat, melt the butter.
- Add the flour and cook for 3 minutes while 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 vegetables/broth mixture from the heat; 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 to not heat the cheese soup on too high or the cheese will "break" and be grainy.
Notes
When making soups, it is best to not use pre-shredded cheese which can have additives and doesn’t melt as well. For creamier soups buy cheese in blocks.