A creamy delicious soup thats loaded with potatoes, peppers, carrots, and Pepper Jack Cheese!
prep time 25mins
cook time 20mins
total time 45mins
author: Salt & Baker
1green bell pepper diced (or yellow pepper)
4cuppotatoespeeled and medium chopped
4cupsmilk(any kind will do, the higher fat percentage the creamer the soup)
1 1/2teaspoonsdried thyme
1/2teaspoon black pepper
12ozpepper jack cheeseshredded
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. *
*garnish with additional pepper jack cheese, chives, fresh thyme, or jalapeños for added heat.