AuthorRita's Kitchen
Rating

A creamy delicious soup thats loaded with potatoes, peppers, carrots, and Pepper Jack Cheese!
8 servings

Yields1 Serving
Prep Time45 mins

 4 bacon strips, chopped
 1 red pepper, diced
 1 green bell pepper, diced
 1 yellow onion, diced
 3 minced garlic cloves
 4 cups potatoes, peeled, medium size chunked
 2 carrotts diced
 2 tbsp butter
 ½ cup all purpose flour
 4 cups milk (any type, the higher fat, the creamier your soup will be)
 3 cups chicken broth
 1 ½ tsp dried thyme
 ½ tsp black pepper
 1 tsp salt
 12 oz pepper jack cheese, shredded

1

Fill a medium size sauce pan with water and place it over medium heat. Add the chopped potatoes and carrots to the water. Cook until the potatoes are fork tender. Drain. Set aside.

In a dutch oven pan set over medium heat, add the bacon. Cook until the bacon is crisp. Remove from the pan and place the bacon on a paper towel lined plate. Chop the bacon into smaller bite size pieces. Set aside.

Drain most of the bacon grease, keeping about 1 tablespoon of the bacon grease in the pan. Add the onions and cook for 2 minutes.

Then add the diced bell peppers and cook for 4 minutes, stirring often. Add the garlic and cook 1 minute more.

Add the 2 tablespoons of butter to the veggies, stir until melted.

Add the flour, stirring until it's coating all of the vegetables. Cook for 1 minute. Slowly add the milk, stirring constantly.

Add the potatoes and carrots to the sauce and vegetables. Stir to combine.

Add the chicken broth, bacon, dried thyme, pepper, and salt. Bring everything to a simmer.

Just before serving, add the shredded pepper jack cheese, stir to melt. Serve warm.

CategoryCuisineCooking Method

Ingredients

 4 bacon strips, chopped
 1 red pepper, diced
 1 green bell pepper, diced
 1 yellow onion, diced
 3 minced garlic cloves
 4 cups potatoes, peeled, medium size chunked
 2 carrotts diced
 2 tbsp butter
 ½ cup all purpose flour
 4 cups milk (any type, the higher fat, the creamier your soup will be)
 3 cups chicken broth
 1 ½ tsp dried thyme
 ½ tsp black pepper
 1 tsp salt
 12 oz pepper jack cheese, shredded

Directions

1

Fill a medium size sauce pan with water and place it over medium heat. Add the chopped potatoes and carrots to the water. Cook until the potatoes are fork tender. Drain. Set aside.

In a dutch oven pan set over medium heat, add the bacon. Cook until the bacon is crisp. Remove from the pan and place the bacon on a paper towel lined plate. Chop the bacon into smaller bite size pieces. Set aside.

Drain most of the bacon grease, keeping about 1 tablespoon of the bacon grease in the pan. Add the onions and cook for 2 minutes.

Then add the diced bell peppers and cook for 4 minutes, stirring often. Add the garlic and cook 1 minute more.

Add the 2 tablespoons of butter to the veggies, stir until melted.

Add the flour, stirring until it's coating all of the vegetables. Cook for 1 minute. Slowly add the milk, stirring constantly.

Add the potatoes and carrots to the sauce and vegetables. Stir to combine.

Add the chicken broth, bacon, dried thyme, pepper, and salt. Bring everything to a simmer.

Just before serving, add the shredded pepper jack cheese, stir to melt. Serve warm.

Potato Pepper Jack Soup
IngredientsDirections