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Jalapeno Cheese Soup for When You Don’t Want to Feel The Roof of Your Mouth Anymore

So I guess it’s fall now.

I am not saying I hate fall, I am just saying that I am not ready for the end of summer this week.

But everyone is all excited and crap about fall.

I love fall, I really do.

But do you know what comes after fall? Winter. Winter comes after fall.

So that is why I am not really celebrating yet.

Give me a couple of Pumpkin Spice Lattes and a Reeses Peanut Butter Cup Pumpkin and let me get there, m’kay?

So in keeping with the whole “fall thing” going on currently, I decided to make soup.

I should say that when I made this soup recipe, it was a beautiful 65-degree day; one of those unicorn days the midwest sees weather-wise.

It’s either hot as hell or cold as the arctic here with little in between, so when we get those days we do things like make soup.

Or open the windows.

Since the windows were already open, I decided to make soup.

Soup isn’t really keto/low-carb friendly, so I have had to do lots of searching to find ones that are a) good and 2) don’t include xantham gum.

That’s a little low-carb humor.

I’ll stop.

I found this gem of a soup recipe at this website via Pinterest and let me tell you, the author gets right to the point.

A pet peeve of mine is food bloggers who go on and on AND ON about stupidity and share a fagillion pictures of their kitchen, their stove, the pan, the dog at their feet. ENOUGH ALREADY I JUST WANT SOME DAMN SOUP.

But this chick was like I got a recipe, here’s a few pictures of what it will look like, here’s a recipe card.

How refreshing.

This is all you need:

Five ingredients for an amazing tasting soup is pretty good, don’t you think?

It’s actually better than amazing tasting.

Have you ever wanted to drink cheese?

Now you can.

I made it gross.

It’s better than a cheese shake, I promise.

Jalapeno Business Cheese Soup (It's a pun. I was trying to be a food blogger. I'll stop)

Course Soup
Cuisine American, American/Tex-Mex
Keyword soup
Servings 4
Author Kari


  • 1 cup chicken stock or broth
  • 1 cup heavy cream
  • 2 cups shredded sharp cheddar cheese
  • 2 teaspoons pickled jalapenos
  • 1/2 teaspoon onion powder


  1. Add all ingredients to a saucepan (only add 1 cup of the cheese at this point, though) and cook on medium heat. Stir constantly until soup comes to a boil, then add the second cup of cheese and stir until it melts. Serve immediately. 

It will look like this when you’re done:

I added green onion and bacon to the top and this was DIVINE.

Even better than a cheese shake.

Happy Fall week.

I love to write about my family, John Hughes, tacos and Bruce Hornsby. Not necessarily in that order.


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