Cream of Jalapeño Soup

4 tablespoons butter

1 large onion, chopped

1 large carrot, peeled and finely chopped

1 large green pepper, seeded and finely chopped

3 fresh jalapeños, seeded and finely chopped

3 tablespoons flour

3 cups chicken broth

2 cups heavy cream or half and half

1 cup shredded Swiss cheese

1 cup shredded cheddar cheese

Melt 2 Tbs. Butter and cook onions, carrots, and green peppers over low heat stirring occasionally until tender.  Stir in jalapeños, set aside.

Melt remaining butter in  separate pan.  Stir in flour and cook, stirring constantly for 2 minutes.  Gradually stir in broth and cream.  Increase heat and bring to a boil stirring constantly.   

Reduce heat and simmer until thickened.  Stir in both cheeses, then stir in vegetables and serve.