Potato Pepper Jack Soup


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. 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!


Potato Pepper Jack Soup

2 T 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)
4 cups diced potato
3 strips bacon, cooked and crumbled
1/3 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
scant 1 cup shredded pepper jack cheese
1 cup heavy cream
½ cup butter
½ flour

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.

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