Jalapeno Popper Soup

INGREDIENTS

½ cup butter

1 medium onion, finely chopped

2 large celery stalks, finely chopped

1 large carrot, shredded or finely chopped

1 tablespoon minced garlic (about 3-5 garlic cloves)

1 (12 ounce) jar jalapeno slices, coarsely chopped with jarred juices saved

½ cup flour

2 cups chicken or vegetable broth

1½ cups milk

2 (8 ounce) packages cream cheese, cubed

Salt and pepper, to taste

Croutons for topping

INSTRUCTIONS

Melt butter in a large stockpot over medium heat.
Place onion, celery, carrots, garlic, and jalapeno slices (not juices) in the stockpot with the butter. Saute until tender, about 10 minutes.
When vegetables are tender, add flour and stir to combine. Allow to heat for about 2 minutes until mixture is heated and golden.
Add chicken or vegetable broth to the flour mixture, a little at a time, stirring constantly to prevent lumps.
Stir in milk and jarred jalapeno juices. Allow mixture to heat through, and thicken slightly, about 20-30 minutes, stirring frequently.
When mixture is hot and thickened, add the cream cheese and stir until combined.
Serve warm topped with croutons. To freeze, place in a freezer storage container, and place in the freezer until ready for use.