Creamy Pepper Jack Cheese Soup Recipes

Steps:

• In a 3-qt. saucepan, combine the broth, tomato, onion, chilies and garlic; bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender. Remove from the heat and set aside., In another saucepan, melt butter. Stir in the flour, salt and pepper until smooth; gradually stir in 1-1/2 cups milk. Bring to a boil; cook and stir for 1 minute or until thickened. Slowly stir into vegetable mixture. Reduce heat; add cheese and remaining milk. Cook and stir over low heat until cheese is melted. Serve immediately.

Steps:

• Season chicken with Italian seasoning, salt and pepper, then place in small boiler and cover with water.
• Bring to boil and cook thoroughly.
• Remove chicken from broth, cool, shred and return to broth.
• Add soup, bell pepper and pimento and cook over medium heat until peppers are cooked through.
• Add shredded cheese, then add whipping cream to desired consistency.
• Stir until heated through and serve.

Steps:

• Melt butter in a large saucepan over medium heat. Stir in flour and cook until the flour begins to turn golden brown, about 5 minutes. Add onion and garlic, cook until the onion softens and turns translucent, about 3 minutes.
• Slowly whisk in chicken broth and milk. Bring to a simmer over medium-high heat, then reduce heat to medium-low, and continue to simmer, stirring occasionally, for 15 minutes until thickened and smooth.
• Remove from the heat and immediately whisk in the shredded cheese until it has melted and the soup is smooth. Season with Worcestershire sauce, hot pepper sauce, and black pepper. Ladle in to serving bowls, and sprinkle with cilantro to garnish.

Steps:

• Melt butter in a large saucepan over medium heat. Stir in flour and cook until the flour begins to turn golden brown, about 5 minutes. Add onion and garlic, cook until the onion softens and turns translucent, about 3 minutes.
• Slowly whisk in chicken broth and milk. Bring to a simmer over medium-high heat, then reduce heat to medium-low, and continue to simmer, stirring occasionally, for 15 minutes until thickened and smooth.
• Remove from the heat and immediately whisk in the shredded cheese until it has melted and the soup is smooth. Season with Worcestershire sauce, hot pepper sauce, and black pepper. Ladle in to serving bowls, and sprinkle with cilantro to garnish.

Steps:

• Boil potatoes in water until tender; about 15 minutes.
• In the meantime, combine olive oil, peppers, onion, garlic and carrot in a medium sauce pan. Sauté on medium heat until vegetables are soft.
• Drain all liquid from potatoes and add vegetables, water, and builllion cubes to the pot.
• Add bacon, milk, salt, pepper and thyme.
• Prepare roux by melting butter in a separate pot and stirring in flour to make a paste.
• Slowly add cream and allow to bubble, stirring, until roux thickens and comes away from the sides of the pan.
• Add roux to soup mixture along with the cheese. If necessary, add milk to desired consistency.