Pepper Jack Potato Soup
The soup is so delicious! I love the combination of all the flavors, especially the little kick from the pepper jack cheese. Perfect for the colder days. It's cheesy, filling and hearty. Enjoy!
Ingredients:
-3 strips of bacon
-2 garlic cloves, finely minced
-1 small onion, finely diced
-1 bell pepper, diced
-6 cups chicken broth
-3 potatoes, peeled and cubed
-1/4 cup salted butter
-1/4 cup flour
-1 (12 oz) can evaporated milk
-8 oz Pepper Jack cheese, shredded
-1/2 tsp white pepper
-1/2 tsp salt
Directions:
Cut bacon into small strips. Place in large sauce pan and fry until nice and crisp. Using a slotted spoon, scoop up the bacon from the pan onto a plate lined with paper towels.
Do NOT discard the bacon drippings. Return the pan to the stove. Add the garlic, onion and pepper in the bacon grease. Cook for 5-7 minutes or until veggies are nice and soft. Add the chicken broth and potatoes. Bring to a boil. Lower the heat and cook for about 10 minutes, or until potatoes are cooked through.
While the potatoes are cooking, melt the butter over low heat. Whisk in the flour and until nice and smooth. Add the evaporated milk and give it a good stir. Add mixture to the soup. Cook for about 5 minutes or until soup thickens a little. Add the cooked bacon and cheese Give it a good stir. Season with white pepper and salt. Stir, ladle into bowls and enjoy!
-3 strips of bacon
-2 garlic cloves, finely minced
-1 small onion, finely diced
-1 bell pepper, diced
-6 cups chicken broth
-3 potatoes, peeled and cubed
-1/4 cup salted butter
-1/4 cup flour
-1 (12 oz) can evaporated milk
-8 oz Pepper Jack cheese, shredded
-1/2 tsp white pepper
-1/2 tsp salt
Directions:
Cut bacon into small strips. Place in large sauce pan and fry until nice and crisp. Using a slotted spoon, scoop up the bacon from the pan onto a plate lined with paper towels.
Do NOT discard the bacon drippings. Return the pan to the stove. Add the garlic, onion and pepper in the bacon grease. Cook for 5-7 minutes or until veggies are nice and soft. Add the chicken broth and potatoes. Bring to a boil. Lower the heat and cook for about 10 minutes, or until potatoes are cooked through.
While the potatoes are cooking, melt the butter over low heat. Whisk in the flour and until nice and smooth. Add the evaporated milk and give it a good stir. Add mixture to the soup. Cook for about 5 minutes or until soup thickens a little. Add the cooked bacon and cheese Give it a good stir. Season with white pepper and salt. Stir, ladle into bowls and enjoy!
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