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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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A thick and creamy potato soup with a spicy pepperjack kick! A great replica of a favorite from our local bread company. Ingredients:
2 tablespoons olive oil |
1 medium green bell pepper, diced |
1 medium red bell pepper, diced |
1 yellow onion, diced (i used a little less, about 2/3 of an onion) |
2 garlic cloves, minced |
1 carrot, peeled and diced |
2 1/2 cups water |
2 bouillon cubes |
4 cups diced potatoes |
3 slices bacon, cooked and crumbled |
1/3 cup milk |
1/2 teaspoon salt |
1/2 teaspoon white pepper |
1 teaspoon thyme |
1 cup shredded monterey jack pepper cheese |
1 cup heavy cream |
1/2 cup butter |
1/2 cup flour |
Directions:
1. Boil potatoes in water until tender; about 15 minutes.
2. In the meantime, combine olive oil, peppers, onion, garlic and carrot in a medium sauce pan. Sauté on medium heat until vegetables are soft.
3. Drain all liquid from potatoes and add vegetables, water, and builllion cubes to the pot.
4. Add bacon, milk, salt, pepper and thyme.
5. Prepare roux by melting butter in a separate pot and stirring in flour to make a paste.
6. Slowly add cream and allow to bubble, stirring, until roux thickens and comes away from the sides of the pan.
7. Add roux to soup mixture along with the cheese. If necessary, add milk to desired consistency.
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