Jalapeño Soup

Every Friday night, just about all summer long you can find us on the patio of a local lakefront restaurant enjoying the warm air and the mountain and lake views with friends.
We frequent this restaurant because the steaks are always cooked perfectly, the catfish comes blackened, but mostly because we love their jalapeño soup.
This local restaurant closes for the winter but our craving for jalapeño soup never seems to cease. I’ve recreated this delicious, creamy soup so now we (and you) can warm up with it all winter long.

If you like extra heat, leave the seeds in your jalapeño, For a more mild flavor discard the seeds by slicing jalapeño in half and scraping the seeds out with a spoon before dicing it for soup.

Jalapeño Soup

4 Tbsp. butter

1/2 sweet onion, diced

1 can Cream of Potato Soup

1 package dry onion soup mix

8 oz. cream cheese

8 oz. Velveeta

2 cups chicken broth

2 cups milk

1 potato, pealed and diced

3-4 fresh jalapeños

INSTRUCTIONS

Sauté onion in butter in a large soup pot over medium heat.

After about 2-3 minutes add the remaining ingredients to the pot and continue to stir until all cheese is melted.

Reduce heat to low and allow soup to simmer about 20 minutes before serving. Add additional chicken broth if soup is thicker than desired.

Soup Season

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