Pepper Jack Potato and Bacon Soup
Servings 6 people
Ingredients
- 2 ½ lbs russet potatoes, peeled and chopped into bite-sized chunks
- 10 slices bacon, chopped
- ½ white onion, diced
- ½ green pepper, diced
- 2 tablespoon all-purpose flour
- 3 ½ cups chicken broth
- 1 cup whole milk
- 1 cup grated pepper jack cheese
- salt and pepper, to taste
Instructions
- Boil the potatoes in a medium pot till fork tender. Drain the potatoes when they have finished cooking and set aside.
- While potatoes are cooking cook the bacon in a heavy bottomed soup kettle. Once cooked, add the peppers and onions. Cook till veggies are soft.
- Add flour, and stir to coat. Add the broth and the milk, and stir.
- Add the potatoes and allow the soup to simmer for about 5 minutes.
- Add the pepper jack cheese, and stir. Season with salt and pepper if desired.