ironside59
QR Code
Listen
Pdf
*For the Grilled Cheese Dippers:
In a large pot or Dutch oven over medium heat, cook chopped bacon until crispy. Remove and set aside, leaving about 1 tosp bacon fat in the pot.
Sauté diced onion and jalapeños in the bacon fat for 4-5 minutes, until soft and fragrant.
Add garlic and sauté for another minute.
Pour in chicken broth and bring to a gentle boil.
Reduce heat, add cream cheese cubes and stir until melted.
Stir in heavy cream, cheddar, and Monterey Jack cheese. Let simmer until thick and creamy.
Season with salt and pepper to taste. Use an immersion blender if a smoother texture is preferred.
Garnish with green onions and bacon bits before serving.
*For the Grilled Cheese Dippers:
Butter one side of each bread slice.
Add shredded cheese between two slices (buttered sides out).
Grill in a skillet over medium heat until golden and crispy on both sides.
Cut into strips and serve alongside the soup