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
1. Place broth, celery, onion and garlic salt in a large saucepan over high heat, and cook until mixture thickens, 10 minutes.
2. Remove from heat, stir in cheese, and puree in a food processor or with an immersion blender until smooth. Return to pot.
3. Stir in jalapenos and heat through. Serve.