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Potato Pepper Jack Soup |

Potato Pepper Jack Soup


Units Scale
  • 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 1/2 cups chicken broth (I used water and 2 bouillon cubes)
  • 3 strips bacon, cooked and crumbled
  • 1/3 c. milk or half & half
  • 1/2 tsp salt (add more if you do not use bouillon cubes)
  • scant 1/2 tsp white pepper
  • 1 tsp thyme
  • 1/2 cup butter
  • 1/2 cup flour
  • 1 cup heavy cream
  • 1 cup shredded pepper jack cheese


  1. Boil potatoes in water until tender; about 15 minutes.
  2. In the meantime, combine olive oil, peppers, onion, garlic and carrot in a medium sauce pan. Sauté on medium heat until vegetables are soft.
  3. Drain all liquid from potatoes and add vegetables and broth to the pot. Add bacon, milk or half & half, salt, pepper and thyme.
  4. 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.
  5. Add roux to soup mixture along with the cheese. If necessary, add milk to desired consistency. Serves about 6.
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