4 cloves minced garlic
16oz cream cheese
1 cup heavy cream
8 cups broth
1/2 cup salsa verde
1lb shredded pepper jack cheese
1lb shreddded cheddar
1/4 cup chopped roasted serano chilies
Sautee the garlic in the fat. Simmer the broth, cream, and cream cheese until the soup is smooth. Stir in the salsa, jack, cheddar, and chiles. Once the cheese melts, it's done. Enjoy!
Cheese soups are not really my thing. I much prefer potato but this one's good if you are on low carb.
Update: This soup is really good the next day. I was on the fence about it until I had it 3 days later. It's great. It also works as a dip with a thickener added to it. I use psyllium husk since it's low carb but cornstarch would work just fine.
No comments:
Post a Comment