This creamy Potato Pepper Jack Soup is a comforting bowl of flavor, blending tender potatoes, vibrant bell peppers, and rich Pepper Jack cheese for a satisfying meal.
Packed with protein and fiber, it delivers lasting energy while being rich in vitamins and minerals.
Quick to prepare and perfect for everyday cooking, it’s a wholesome choice that’s both nourishing and indulgent.
Potato Pepper Jack Soup
Equipment
- 1 medium saucepan
- 1 Dutch oven or large soup pot
- 1 cutting board
- 1 chef’s knife
- 1 wooden spoon or spatula
- 1-Colander
- Measuring Cups and Spoons
Ingredients
- 4 strips bacon chopped
- 1 red bell pepper diced
- 1 green bell pepper or yellow, diced
- 1 yellow onion diced
- 3 garlic cloves minced
- 4 cups potatoes peeled and chopped
- 2 carrots diced
- 2 tablespoons butter
- ½ cup all-purpose flour
- 4 cups milk any kind, higher fat for creamier soup
- 3 cups chicken broth
- 1½ teaspoons dried thyme
- ½ teaspoon black pepper
- 1 teaspoon salt
- 12 oz Pepper Jack cheese shredded
Instructions
- Prepare the Vegetables and Bacon: Begin by gathering all your ingredients and equipment. Peel and chop the potatoes into medium-sized chunks to ensure even cooking. Dice the red and green bell peppers into small, uniform pieces so they soften evenly. Peel and dice the yellow onion finely, and mince the garlic cloves. Chop the carrots into bite-size pieces. Slice the bacon strips into smaller sections to ensure they cook evenly later.
- Cook Potatoes and Carrots: Fill a medium saucepan with enough water to submerge the potatoes and carrots. Place it over medium heat and bring to a gentle boil. Once boiling, carefully add the chopped potatoes and carrots. Allow them to simmer until fork-tender, about 10–12 minutes, stirring occasionally to prevent sticking. Once tender, drain thoroughly using a colander and set aside.
- Crisp the Bacon: While the potatoes cook, place a Dutch oven or large soup pot over medium heat. Add the chopped bacon strips and stir occasionally as the fat renders. Cook until the bacon is golden-brown and crisp, about 5–6 minutes. Use a slotted spoon to remove the bacon pieces and place them onto a paper towel–lined plate to drain excess fat. Chop further if necessary to create bite-sized pieces, then set aside.
- Sauté the Aromatics: Drain most of the bacon grease from the pot, leaving about one tablespoon to add flavor. Add the diced onion and cook for about 2 minutes until translucent and fragrant. Add the diced red and green bell peppers and stir constantly for 4 minutes until they soften slightly. Add the minced garlic and cook for an additional minute, stirring to release the aroma without burning.
- Build the Soup Base: Add 2 tablespoons of butter to the vegetables in the pot. Stir until melted and fully incorporated. Sprinkle the all-purpose flour evenly over the mixture. Stir constantly for about 1 minute to ensure the flour cooks fully and removes any raw taste. This step is crucial to developing a rich base that thickens the soup.
- Add Milk Gradually: Slowly pour the milk into the pot while continuously stirring to prevent lumps. Keep stirring until the mixture thickens slightly and becomes smooth. This careful process will produce a creamy and velvety soup base.
- Incorporate Potatoes and Carrots: Add the cooked potatoes and carrots into the milk-vegetable mixture. Stir gently to ensure the vegetables are evenly combined. This step allows the potatoes and carrots to absorb the flavors from the base, adding heartiness to the soup.
- Add Broth and Seasonings: Pour in the chicken broth and stir until fully blended. Add dried thyme, black pepper, and salt, stirring gently to distribute evenly. Fold in the crisp bacon pieces, reserving a few for garnish if desired.
- Simmer and Blend Flavors: Reduce heat to low and allow the soup to simmer gently for 5–7 minutes so the flavors meld. Stir occasionally and scrape the bottom to prevent sticking. This step creates a deeply flavorful and balanced soup.
- Add Pepper Jack Cheese: Just before serving, lower the heat slightly and add the shredded Pepper Jack cheese. Stir gently and continuously until the cheese melts completely, blending smoothly into the soup to create a creamy texture with a subtle kick of heat.
- Serve and Garnish: Ladle the soup into warm bowls. Garnish with extra shredded Pepper Jack cheese, fresh chives, thyme leaves, or sliced jalapeños for added flavor and visual appeal. Serve immediately with crusty bread or crackers for a hearty, comforting meal.
- Enjoy and Store: Enjoy fresh for the best taste, but leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat gently over low heat, stirring occasionally to maintain creaminess and flavor.
Notes
- Use whole milk or half-and-half for a richer, creamier texture; lower-fat milk will make it lighter.
- Homemade chicken broth adds depth of flavor, but low-sodium store-bought broth works well too.
- Adjust the amount of Pepper Jack cheese to control the spiciness to your taste.
- Yukon Gold or red potatoes work best for their creamy texture and ability to hold shape.
- For extra flavor, garnish with fresh chives, thyme, jalapeños, or additional shredded cheese.
- This soup is perfect for meal prep — store in airtight containers for up to 4 days in the fridge.
- Freeze leftovers in freezer-safe containers for up to 3 months; thaw overnight before reheating.
- Reheat gently on low heat to maintain creaminess and prevent cheese separation.
Chef’s Secrets For Perfect Soup
To make this soup truly special, focus on layering flavors at every step.
Crisp the bacon slowly over medium heat to develop a rich, smoky base.
Sauté the peppers and onions until soft, as this intensifies their natural sweetness.
When adding the flour, ensure it cooks for at least a minute to remove any raw taste — this step is key to achieving a silky soup base.
Stir in the cheese slowly and off the heat if needed, so it melts evenly without clumping.
Finally, allow the soup to rest for a few minutes before serving, so the flavors blend perfectly.
Serving Suggestions For This Soup
This hearty Potato Pepper Jack Soup pairs wonderfully with warm, crusty bread or freshly baked biscuits for a fulfilling meal.
A side salad with crisp greens and tangy vinaigrette offers a refreshing contrast to the soup’s richness.
For a fuller meal, serve alongside roasted vegetables or a simple grilled chicken breast.
Garnish with fresh herbs such as chives or thyme, and a light sprinkle of extra cheese to make it visually appealing and more flavorful.
Storage Tips For Fresh Soup
To store leftovers, allow the soup to cool slightly before transferring it to an airtight container.
It can be kept in the refrigerator for up to 4 days.
For longer storage, freeze the soup in a freezer-safe container for up to 3 months.
When reheating, do so gently over low heat, stirring occasionally to maintain the creamy texture and prevent scorching.
Avoid reheating in high heat as the cheese can separate, affecting texture and taste.
Frequently Asked Questions
1. Can I make this soup vegetarian?
Yes, simply replace the bacon with smoked paprika or liquid smoke for a smoky flavor, and substitute the chicken broth with vegetable broth. This keeps the flavor rich without meat.
2. Can I prepare this soup ahead of time?
Absolutely. You can cook the soup completely and refrigerate it for up to 2 days before serving. Reheat gently on the stovetop, adding a splash of milk if it becomes too thick.
3. What type of potatoes works best?
Yukon Gold or red potatoes are ideal for this recipe because they hold their shape while offering a creamy texture. Avoid waxy potatoes as they may become overly soft.
4. How spicy is this soup?
The pepper jack cheese adds a mild, pleasant heat. If you prefer a spicier flavor, add finely chopped jalapeños or cayenne pepper to taste. For a milder option, use a blend of pepper jack and mild cheddar cheese.
5. Can I use plant-based milk for this recipe?
Yes, unsweetened almond, oat, or soy milk are good alternatives. However, keep in mind that plant-based milk will alter the richness and flavor slightly.
For creaminess, choose a full-fat version or add a touch of plant-based cream.
