Broccoli Cauliflower Cheddar Soup

This is incredibly yummy on a cold day.

1/4 cup butter

1 onion, cut into medium dice

3 cloves garlic, minced or crushed

1-2 jalapeno peppers, diced (1 if you don't like things spice, more if you do)

1/2 tsp. freshly group pepper

1/4 cup flower

1 medium head broccoli, chopped

1/2 head cauliflower, chopped

1 quart chicken broth

1 large potato, peeled and chopped

1 1/2 cup milk

8 oz cheddar cheese, grated

salt to taste

1. Melt butter in a stock pot. Cook onion until softened. Add garlic, jalapenos and pepper and cook for 1 minute.
2. Add flour and stir until combined.
3. Gradually stir in chicken broth. Add potatoes. Bring to a low boil and simmer for 10 minutes.
4. Stir in broccoli and cauliflower and continue to simmer until all vegetables are tender. Add milk.
5. Puree with an immersion blender or in batches in a regular blender. Reheat to a low simmer.
6. Add salt to taste and then cheese. Stir until combined. Serve immediately.