Cheese Soup Recipe

Instructions

1. Melt the butter in a large, deep stockpot or Dutch over medium-high heat. Add the onion and carrots and sauté until just beginning to soften; about 5 minutes. Add the jalapeno, garlic, salt, and cayenne pepper and cook the garlic is fragrant; about 30 seconds.
2. Sprinkle the flour over the top of the vegetables, then cook for an additional minute until lightly golden and no white bits remain. Slowly stir in the milk and cook until the mixture thickens, about 2 minutes, stirring constantly.
3. Stir in the broth, then add the chopped potato. Bring to boil, then partially cover and let simmer until the vegetables are tender, about 15 to 20 minutes. Stir from time to time and adjust the heat as needed so that you maintain a steady simmer (but not a full-on boil).
4. Transfer the soup to a blender or food processor and puree in batches until smooth (alternatively, you can use an immersion blender directly in the pot).
5. Stir in the cheese a half-cup at a time, allowing it to melt completely before stirring in the next half cup. Serve garnished with chives, bacon, and additional cheddar cheese.