The beauty of this soup is it’s versatility. Whether you substitute the potatoes for broccoli, add ham cubes, or refrain from adding the jalopeno’s this soup can be made in a few different ways with just minor changes.
4 tablespoons of butter
1/4 Cup of Flour
3 Cups of Milk
2 Red Potatoes
3 Cups of Cheese (I use graded Cheddar, but a combination of any cheeses can be used for added flavor.)
Salt, Pepper, Creole Seasoning, Red Crushed Pepper Flakes, and chopped pickled jalapeno peppers *All to taste, no measurements*
Boil potatoes until soft before starting.
Melt butter into a large pot, sprinkle in flour and whisk while cooking for a minute. Pour in milk and season to your liking with salt, pepper, onion powder, and crushed red pepper. For an added boost of flavor I always use Creole seasoning. It’s my friend. While the soup simmers for about 20 minutes cut up the potatoes and jalapenos and add to the soup for the last 5 minutes of simmering. Add in cheese and cook until it’s melted and combined. Stir for a few minutes and enjoy!
***This soup is very good, but it needs to be served with something to balance out the potato and cheese. Serve with a ham steak, grilled chicken breast, or a crisp green salad.***