Potato Pepper Jack Soup
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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.
The first time I made this, I only used a green pepper. 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.
Ingredients to Make Potato Pepper Jack Soup
- POTATO
- OLIVE OIL
- GREEN PEPPER
- RED BELL PEPPER
- YELLOW ONION
- GARLIC
- CARROTS
- CHICKEN BROTH
- BACON
- MILK OR HALF AND HALF
- SALT
- WHITE PEPPER
- THYME
- BUTTER
- FLOUR
- HEAVY CREAM
- PEPPER JACK CHEESE
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!
Frequently Asked Questions
Can I use a different type of cheese instead of Pepper Jack?
Yes, you can substitute Pepper Jack with other cheeses like cheddar, Monterey Jack, or Colby Jack, depending on your taste preferences.
Can I make this soup ahead of time?
Yes, you can make the soup ahead of time. Store it in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over low heat, stirring occasionally.
Can I use a different type of potato for this soup?
Yes, you can use different types of potatoes such as Yukon Gold, red potatoes, or russet potatoes. The texture and flavor may vary slightly depending on the type of potato used.
FOR MORE RECIPES LIKE THIS, TRY:
- Creamy Potato Soup
- Easy Potato and Ham Soup
- Slow Cooker Baked Potato Soup
- Creamy Broccoli and Potato Soup
Potato Pepper Jack Soup
Real Mom Kitchen
Equipment
Ingredients
- 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
Instructions
- 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.
Nutrition
This is the original photo from this post. The above was updated in September 2016.
