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My girlfriend loves cheese and food with a kick! When I found this recipe, I knew it was going to be a home run. This soup is perfect for warming up on one of these upcoming cold nights.

6 cups Chicken broth
8 Celery stalks
2 cups Diced onion
3/4 teaspoon Garlic salt
1/4 teaspoon White pepper
2 lb Velveeta cheese
1 cup Diced jalapeno peppers

Serve with:
Sour cream
Flour tortillas

Dice celery stalks, onions and jalapeños. Cut Velveeta into cubes.
In a large saucepan place the chicken broth, celery, onions, garlic salt, and white pepper. Cook over high heat for 10 minutes, or until the mixture reduces and thickens slightly.
In a blender or food processor place the broth and the cheese. Puree them together until the mixture is smooth. Return the pureed mixture to the saucepan and simmer it for 5 minutes. Add the diced peppers and mix
them in well.
Serve with a dollop of sour cream and warm flour tortillas.

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