Potato Pepper Jack Soup
A rich, creamy soup loaded with tender potatoes, colorful bell peppers, and flavorful Pepper Jack cheese. Easy to make, high in protein and fiber, and perfect for a satisfying everyday meal.
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.
