Monterey Jack Cheese Soup

I love soup but I'm fairly picky about the soups I like.  I found this the other day and had a feeling it would be a keeper.  The whole family loved it, and it was super easy to throw together because instead of finely chopping the veggies as directed, I roughly chopped the onion and tomato and threw it in the pot with the broth and then pureed them in the blender before adding it to the base, mainly because I'm lazy and didn't want to spend time chopping but also because my kids will eat soup better if it's not chunky.  Delicious!!!

From The Girl Who Ate Everything

Monterey Jack Cheese Soup

• 2 cups chicken broth
• 1 (4 ounce) can diced green chiles
• 1 cup tomatoes, diced
• 1 cup onion, finley chopped
• 1/2 teaspoon garlic, minced
• 6 Tablespoons butter
• 6 Tablespoons all-purpose flour
• 5 cups milk, hot
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 3/4 lb Monterey jack cheese, coarsely chopped (about 3 cups)

Instructions

1. In a medium pot bring broth, chiles, tomatoes, onion, and garlic to a boil. Cover and reduce heat to medium. Simmer for 10 minutes or until veggies are soft.
2. While the veggies are cooking, melt the butter over medium heat in a large pot or Dutch oven. Add the flour and cook for 3 minutes stirring constantly.
3. Stir in 3 1/2 cups of the hot milk, adding a 1/2 cup at a time. Cook 7 minutes over medium heat until thickened.
4. Remove veggie/broth mixture from the heat and stir into milk mixture 1/4 cup at a time. Add remaining 1 1/2 cups of hot milk, salt and pepper and Monterey Jack cheese. Stir until cheese is melted. Make sure your don't heat the cheese soup on too high of heat or the cheese will "break" and be grainy. Enjoy!