- 6 cups chicken broth
- 2 cups chopped celery
- 2 cups chopped onion
- 1 teaspoon garlic salt
- 2 pounds cubed Cheddar cheese
- 1 cup diced jalapeno chile pepper
- Place broth, celery, onion and garlic salt in a large saucepan over high heat, and cook until mixture thickens, 10 minutes.
- Remove from heat, stir in cheese, and puree in a food processor or with an immersion blender until smooth. Return to pot.
- Stir in jalapenos and heat through. Serve.