Jalapeno Cheese Soup
6 c Chicken broth
8 Celery stalks
2 c Diced onion
3/4 tsp Garlic salt
1/4 tsp White pepper
2 lb Velveeta cheese
1 c Diced jalapeno peppers
Dice celery stalks, onions and jalapenos. Cut Velveeta into cubes.
In a large saucepan place the chicken broth, celery, onions, garlic salt, and
white pepper. Cook over high heat for 10 minutes, or until the mixture reduces
and thickens slightly.
In a blender or food processor place the broth and the cheese. Puree them
together until the mixture is smooth.
Return the pureed mixture to the saucepan and simmer it for 5 minutes.
Add the diced peppers and mix them in well.
Serve with a dollop of sour cream and warm flour tortillas.
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