The Humpherys Family

Potato Pepper Jack Soup

Recipe Added:  3/15/2012
2 Tbsp olive oil
1 green pepper, diced
1 red pepper, diced
1 yellow onion, diced
2 cloves garlic, minced
1 carrot, peeled and diced
2 ˝ cups chicken broth
4 cups diced potato
3 strips bacon, crumbled
 1/3 cup milk or half and half
˝ tsp salt
˝ tsp white pepper
1 tsp thyme
1 cup shredded Pepper Jack cheese
1 cup heavy cream
˝ cup butter
˝ flour
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.
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