Soup Weather is Definitly Here

I love soup. It's filling,inexpensive, warm and just right on a cold, rainy evening. I have lots of soup recipes that I like and use two or three a week during the fall, winter and spring. I try to make enough for leftovers for lunches and I'm always trying to find ways to sneak more veggies in. Here's one of our favorites;

Jalapeno Cheese Soup

3 tablespoons of butter

3 tablespoons of unbleached flour

4 cups of chicken or vegetable stock

3 cups milk

1/2 cup half n half (or be daring and use heavy cream)

1 teaspoon butter

1 onion, diced

1 large carrot, shredded ( I also shred or grate a zucchini or yellow squash to add to the veggie content)

1 large bell pepper, diced

3 jalapeños, seeded and diced fine (if you don't have a fresh jalapeños diced canned or bottled jalapeños can be substituted)

1 cup grated swiss cheese

1 cup grated cheddar cheese (use smoked for a really nice flavor)

1/2 package low fat cream cheese

1/2 teaspoon salt

Melt 3 Tablespoons of butter in large heavy stock pan over medium low heat. Add flour and stir for several minutes. Mix in stock and half and half or cream. Bring to boil, stirring constantly. Reduce heat to low and simmer until thickened about 10 minutes. Meanwhile in heavy sauce over medium low heat add teaspoon butter and cook veggies until soft, add jalapeños. Stir occasionally.

Add cheeses, cream cheese and milk to thickened cream mixture. When cheese and cream cheese is melted add in veggies. Season w/ salt and serve.

Serve with crusty garlic bread and a salad