Fall is the perfect time to break out the pots, pans and crock pots. Still, with some summer left, a little spice kicks this hearty soup up a notch. Sprinkle with shredded cheddar cheese for presentation, prior to serving.

Cream of jalapeno soup

5 Tbsp butter

2 Tbsp thicken thin/not starch

3 cups chicken broth (I use Swanson’s boxed organic broth)

2 cups heavy whipping cream

1/2 cup minced onion

1 large green pepper, chopped

1 large red bell pepper, chopped

5 jalapeno peppers, seeded and finely chopped

1 cup shredded monterey jack cheese

1 cup shredded cheddar cheese

Melt 2 Tbsp butter in a heavy saucepan. Add thicken/thin, whisking until smooth. Cook 1 minute, whisking constantly. Add broth and cream and cook over medium heat about 10 minutes, stirring to prevent cream from scalding. When mixture is thick and bubbly. Add cheeses, stirring until cheese melts.

Melt 5 Tbsp butter in a heavy saucepan over low heat. Add onion and bell peppers. Saute for 8 minutes, stirring constantly, until tender. Add jalapanos. Add to soup mixture, until well-blended.