In a large pot or Dutch oven, heat a small amount of oil over medium heat. Add the diced jalapeno peppers, diced onion, and minced garlic. Sauté until the vegetables are softened, about 5 minutes.

Prepare Cream Mixture: In a small bowl, mix together the flour, heavy cream, and sour cream until smooth.

Slowly stir the cream mixture into the pot with the sautéed vegetables. Mix well to combine.

Add the chicken broth, salt, and pepper. Bring the mixture to a boil.

Simmer and Thicken: Reduce the heat to low and let the soup simmer for 10-15 minutes, or until it thickens.

Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, carefully transfer the soup in batches to a blender and puree until smooth. Be cautious when blending hot liquids to avoid splattering.

Serve the soup hot, garnished with optional toppings such as croutons, shredded cheddar cheese, and additional sour cream.

Enjoy your creamy and flavorful Cream of Jalapeno Soup!

In a large pot or Dutch oven, sauté jalapeno peppers, onion, and garlic over medium heat until softened, about 5 minutes.

In a small bowl, mix together the flour, cream, and sour cream until smooth.

Slowly stir in the mixture into the pot with the jalapeno pepper mixture.

Add the chicken broth, salt, and pepper, and bring the mixture to a boil.

Reduce heat and let it simmer for 10-15 minutes, or until the soup thickens.

Puree the soup using an immersion blender or transfer to a blender and puree until smooth.

Serve hot with optional toppings such as croutons, shredded cheddar cheese, and sour cream on top as desired. Enjoy!

Serve hot with croutons, shredded cheddar cheese, and/or sour cream on top as desired. Enjoy!