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Potato pepper jack soup with a spoon in the bowl and sliced jalapeños for garnish.
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5 from 1 vote

Potato Pepper Jack Soup

A creamy delicious soup thats loaded with potatoes, peppers, carrots, and Pepper Jack Cheese!
Prep Time: 25 mins
Cook Time: 20 mins
Total Time: 45 mins
Servings: 8 servings

Ingredients
 

  • 4 bacon strips - chopped
  • 1 red pepper - diced
  • 1 green bell pepper - diced (or yellow pepper)
  • 1 yellow onion - diced
  • 3 garlic cloves - minced
  • 4 cup potatoes - peeled and medium chopped
  • 2 carrots - diced
  • 2 tablespoons butter
  • 1/2 cup all-purpose flour
  • 4 cups milk - (any kind will do, the higher fat percentage the creamer the soup)
  • 3 cups chicken broth
  • 1 1/2 teaspoons dried thyme
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt
  • 12 oz pepper jack cheese - shredded

Instructions
 

  • 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. *

Notes

*garnish with additional pepper jack cheese, chives, fresh thyme, or jalapeños for added heat. 

Nutrition

Calories: 419kcal (21%), Carbohydrates: 30g (10%), Protein: 20g (40%), Fat: 24g (37%), Saturated Fat: 13g (65%), Cholesterol: 64mg (21%), Sodium: 1014mg (42%), Potassium: 860mg (25%), Fiber: 4g (16%), Sugar: 8g (9%), Vitamin A: 3690IU (74%), Vitamin C: 51.4mg (62%), Calcium: 507mg (51%), Iron: 4.8mg (27%)