Cheesy Vegetable (Jalapeno) Soup

The cold weather always makes me want to eat warm comfort type foods. In particular casseroles and soups! With the ridiculous cold we've had I have been cranking up the heat in my food with Jalapeno's and other spicy type things and this recipe that I made up really hit the spot. 

Hope you like it as much as we did! 

Ingredients

4 large potatoes (cut in 1 inch cubes)

1 large onion (chopped)

4 jalapeno peppers (cored & chopped)

2 cups of sliced mushrooms

1  28 oz. can crushed tomatoes

1 500 g brick of cheddar cheese (grated)

1 jar of classico sun-dried tomato pesto sauce

4 tsp chicken stock

4 cups of water

2 cups of milk

1/3 cup of cornstarch

1 Tbsp. butter

In a Large pot (mine is a 16qt pot but you could use half that size) melt butter and sauté onions until clear.

Add Potatoes, water, chicken stock, canned tomatoes and half the jalapenos bring to a rolling boil and cook until the potatoes are tender

Then add cheese (stir until melted)

Mix milk and cornstarch together then pour into the soup and add mushrooms

Cook over low to medium heat (stirring occasionally to ensure the soup doesn’t burn)

Soup is ready when the mushrooms are cooked to your liking