This is a creamy, comforting dish with a kick of spice from the Pepper Jack cheese, perfect for chilly days. Easy to make and full of flavor, it's an ideal meal to warm you up and satisfy your taste buds.
2 ½cupschicken brothI used water and 2 bouillon cubes
3strips baconcooked and crumbled
⅓c.milk or half & half
½tspsaltadd more if you do not use bouillon cubes
scant ½ tsp white pepper
1tspthyme
½cupbutter
½cupflour
1cupheavy cream
1cupshredded 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.