I finally got around to making a recipe for Potato Pepper Jack Soup that was posted by Erin on The Sisters’ Cafe. I was looking forward to having a creamy potato soup with a little kick.
I only used a green pepper when I made this the first time. Green peppers were 59 cents and red peppers were $1.19. I just couldn’t spend double the price to get a red pepper. Plus, I knew my kids would be having a fit about the one green pepper being in there anyway.
I think if you wanted to make a holiday looking soup you could leave the carrots out and just use the red and green pepper. Then you’d have a creamy potato soup with specs of red and green. One thing I did do differently with this recipe was I boil the potatoes in the chicken broth. Erin’s recipe says to cook and drain the potatoes and then add the broth. Cooking to potatoes in the broth saved me a step.
I do think that next time I’ll up the broth to 3 cups and cook the carrots with the potatoes. When you cook the carrots with the peppers they turn out crisp and I prefer them more tender. My kids did whine about the pepper, so next time I’ll probably leave them out. The cheese still adds a nice flavor to the soup. It is also nice and thick and creamy. So yummy, thanks Erin!
- 4 cups diced potato
- 2 Tbsp olive oil
- 1 medium green bell pepper, diced
- 1 medium red bell pepper, diced
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 carrot, peeled and diced
- 2 ½ cups chicken broth (I used water and 2 bouillon cubes)
- 3 strips bacon, cooked and crumbled
- ⅓ c. milk or half & half
- ½ tsp salt (add more if you do not use bouillon cubes)
- scant ½ tsp white pepper
- 1 tsp thyme
- ½ cup butter
- ½ cup flour
- 1 cup heavy cream
- 1 cup shredded pepper jack cheese
- Boil potatoes in water until tender; about 15 minutes.
- In the meantime, combine olive oil, peppers, onion, garlic and carrot in a medium sauce pan. Sauté on medium heat until vegetables are soft.
- Drain all liquid from potatoes and add vegetables and broth to the pot. Add bacon, milk or half & half, salt, pepper and thyme.
- Prepare roux by melting butter in a separate pot and stirring in flour to make a paste. Slowly add cream and allow to bubble, stirring, until roux thickens and comes away from the sides of the pan.
- Add roux to soup mixture along with the cheese. If necessary, add milk to desired consistency. Serves about 6.