Description
A rich, creamy soup inspired by jalapeño poppers, served with buttery, toasted cheese dipper strips for the ultimate comfort food experience.
Ingredients
Scale
- 3 tbsp butter
- 4 jalapeños, diced (seeds removed for less heat)
- 3 cloves garlic, minced
- 3 tbsp all-purpose flour
- 4 cups chicken broth
- 4 oz cream cheese, softened
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 4 slices sourdough bread
- 1/2 cup shredded Gruyere cheese (for dippers)
- Salt and pepper to taste
Instructions
- Melt butter in a pot over medium heat; sauté jalapeños and garlic until softened.
- Whisk in flour and cook for 2 minutes to create a roux.
- Slowly stir in chicken broth and simmer until thickened.
- Whisk in softened cream cheese and heavy cream until smooth.
- Remove from heat and stir in shredded cheddar until melted.
- Butter sourdough bread, fill with Gruyere, and grill in a skillet until golden brown.
- Slice grilled cheese into strips and serve alongside the hot soup.