Potato Pepper Jack Soup
Potato Pepper Jack SoupCourse: SoupsCuisine: AmericanDifficulty: Easy
4 bacon strips chopped
1 red pepper diced
1 green bell pepper diced (or yellow pepper)
1 yellow onion diced
3 garlic cloves minced
4 cup potatoes peeled and medium chopped
2 carrots diced
2 tablespoons butter
1/2 cup all-purpose flour
4 cups milk (any kind will do, the higher fat percentage the creamer the soup)
3 cups chicken broth
1 1/2 teaspoons dried thyme
1/2 teaspoon black pepper
1 teaspoon salt
12 oz pepper jack cheese shredded
- Fill a medium size sauce pan with water and place it over medium heat. Add the chopped potatoes and carrots to the water. Cook until the potatoes are fork tender. Drain. Set aside.
- In a dutch oven pan set over medium heat, add the bacon. Cook until the bacon is crisp. Remove from the pan and place the bacon on a paper towel lined plate. Chop the bacon into smaller bite size pieces. Set aside.
- Drain most of the bacon grease, keeping about 1 tablespoon of the bacon grease in the pan. Add the onions and cook for 2 minutes.
- Then add the diced bell peppers and cook for 4 minutes, stirring often. Add the garlic and cook 1 minute more.
- Add the 2 tablespoons of butter to the veggies, stir until melted.
- Add the flour, stirring until it’s coating all of the vegetables. Cook for 1 minute. Slowly add the milk, stirring constantly.
- Add the potatoes and carrots to the sauce and vegetables. Stir to combine.
- Add the chicken broth, bacon, dried thyme, pepper, and salt. Bring everything to a simmer.
- Just before serving, add the shredded pepper jack cheese, stir to melt. Serve warm. *