Pictured: Another favorite soup: Cream of Mushroom BaconFall is the perfect time to break out the pots, pans and crock pots. Still, with some summer left, a little spice kicks this hearty soup up a notch. Sprinkle with shredded cheddar cheese for presentation, prior to serving.
2 Tbsp thicken thin/not starch
3 cups chicken broth (I use Swanson’s boxed organic broth)
2 cups heavy whipping cream
1/2 cup minced onion
1 large green pepper, chopped
1 large red bell pepper, chopped
5 jalapeno peppers, seeded and finely chopped
1 cup shredded monterey jack cheese
1 cup shredded cheddar cheese
Melt 5 Tbsp butter in a heavy saucepan over low heat. Add onion and bell peppers. Saute for 8 minutes, stirring constantly, until tender. Add jalapanos. Add to soup mixture, until well-blended.