A spicy, creamy and crunchy soup reminiscent of your favorite appetizer!

Prep Time:  5 minutes   |     Cook Time:  25 minutes (plus 10 minutes to rest)   |    Total Time:  30 minutes (plus 10 minutes to rest)   |    Servings:  8

Ingredients:

• 4 jalapeños
• 2 tablespoons  Countryside Creamery  Unsalted Butter
• 1/2 yellow onion, diced
• 2 cloves garlic, minced
• 1/4 cup diced carrot
• 1 stalk celery, diced
• 1/3 cup  Winking Owl  Chardonnay
• 32 ounces  Simply Nature  Organic Chicken Broth, divided
• 2 tablespoons  Baker’s Corner  Corn Starch*
• 2 tablespoons cold water
• 4 ounces  Happy Farms  Cream Cheese, room temperature
• 1 cup  Happy Farms  Shredded Cheddar Cheese
• Stonemill  Iodized Salt, to taste
• Stonemill  Ground Black Pepper, to taste
• 1 cup  Chef’s Cupboard  French Fried Onions*

*These are Seasonal items that are only in stores for a limited time and may no longer be available.

Directions:                                  

1. Preheat grill to medium-high heat.
2. Place jalapeños on grill and roast for 10 minutes or until skin is charred. Rotate frequently.
3. Place jalapeños in a glass bowl and cover with plastic wrap. Let rest for 10 minutes.
4. Meanwhile, in a medium pot over medium heat, melt butter. Add onion, garlic, carrot and celery and sauté for 7 minutes or until tender.
5. Deglaze pan with wine. Transfer contents to blender, add 1 cup chicken broth.
6. Remove skin and seeds from jalapeños. Place 2 jalapeños in the blender and blend until smooth. Return to pot.
7. Dice remaining jalapeños and add to pot with remaining stock. Bring to a boil.
8. Whisk corn starch and water until smooth. Add to boiling soup, stir until thickened.
9. Add cream cheese, simmer over medium heat until cheese is melted. Add cheddar cheese and stir until melted. Season to taste with salt and pepper.
10. Serve with French fried onions and additional jalapeño slices if desired.

Recipe Courtesy of Chef Alyssa, ALDI Test Kitchen