Chili Cheddar Jalapeno Soup

• 3 tablespoons oil or 3 tablespoons butter
• 1 onion, finely chopped
• 2 tablespoons fresh minced garlic
• 1 jalapeno pepper, seeded and finely chopped
• 1 tablespoon chili powder (or to taste)
• 2 russet potatoes, peeled and finely cubed
• 2 cups chicken broth (or use veggie broth)
• 2 14 cups old cheddar cheese
• 1 cup full-fat milk
• 1 cup half-and-half cream
• 1 12 cups canned corn niblets (or to taste)
• salt and pepper
• 3 green onions, chopped
• 12 cup grated cheddar cheese (or to taste)

1. In a heavy saucepen heat oil or butter over medium heat.
2. Add in onion, garlic, jalapeno pepper and chili powder; saute for about 5 minutes or until softened.
3. Add in cubed potatoes and chicken broth; bring to a boil, cover and simmer for about 15-20 minutes or until the potatoes are soft.
4. Transfer the mixture to a blender or food processor; puree until smooth, then return the mixture to the saucepan over medium heat.
5. Add in 2-1/4 cups grated cheddar cheese, milk, half and half, corn niblets, salt and pepper; cook stirring for about 20 minutes, or until the cheese is melted and the mixture is heated through.
6. Ladle into bowls and top with chopped green onions and more shredded cheddar cheese.
7. DELICIOUS!

oil, onion, garlic, pepper, chili powder, russet potatoes, chicken broth, cheddar cheese, fullfat milk, cream, corn niblets, salt, green onions, cheddar cheese

Taken from www.food.com/recipe/chili-cheddar-jalapeno-soup-161069 (may not work)