Ingredients

• 6 cups chicken stock
• 8 celery stalks, chopped
• 2 cups diced onion
• 3/4 teaspoon garlic salt
• 1/4 teaspoon white pepper
• 2 pounds Velveeta cheese, cubed
• 1 cup diced jalapeño peppers

Instructions

1. Chop the celery stalks and cube the Velveeta cheese
2. In a large pot, combine the chicken stock, celery, onion, garlic salt, and white pepper
3. Cook over high heat until the mixture reduces and thickens, about 10 minutes
4. Remove from heat and allow to cool slightly
5. Transfer the mixture to a food processor (working in batches if necessary)
6. Add the cubed cheese to the processor and puree until smooth
7. Return the pureed mixture to the pot and simmer for 5 minutes, stirring occasionally
8. Add the diced jalapeño peppers and heat for another few minutes
9. Serve hot