Cheddar Cheese Soup

CHEDDAR CHEESE SOUP
Makes 2 servings

1/2 cup peeled, diced carrot (1 medium)
1 cup peeled, diced Yukon Gold potato (1 medium)
1 tablespoon butter
1 medium shallot, diced
1 red or green jalapeno chili, cored, seeded and minced WEAR GLOVES
1 tablespoon all-purpose flour
1/4 cup whipping cream
3/4 cup milk
1 cup shredded aged sharp cheddar cheese
Salt and white pepper

Combine carrot and potatoes in small pan with water to cover. Bring to boil. Cook at low boil 15 minutes or until vegetables are tender. Drain and set aside.

Melt butter in same pan. Add shallot and jalapeno and sauté over medium heat 2 minutes. Stir in flour to form a paste. Add cream and cook, stirring constantly, until smooth and thick. Add milk and heat.

Add cheese, 1/4 cup at a time, stirring constantly, until cheese melts and mixture is thick. Return vegetables to pan and simmer 5 minutes. Season to taste with salt and pepper.

Note: Wear gloves when handling fresh, canned, dried or pickled chilies; the oils can cause a burning sensation on your skin.