Potato Pepper Jack Soup
A thick and creamy potato soup with a spicy pepperjack kick! A great replica of a favorite from our local bread company.
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INGREDIENTS
Nutrition- 2tablespoons olive oil
- 1
- 1
- 1
- 2
- 1
- 2 1⁄2cups water
- 4cups diced potatoes
- 3
- 1⁄3cup milk
- 1⁄2teaspoon salt
- 1⁄2teaspoon white pepper
- 1teaspoon thyme
- 1cup shredded monterey jack pepper cheese
- 1cup heavy cream
- 1⁄2cup butter
- 1⁄2cup flour
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DIRECTIONS
- 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, water, and builllion cubes to the pot.
- Add bacon, milk, 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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