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+ servings
soup in a bowl

Pepper Jack Potato and Bacon Soup

Prep Time 10 minutes
Cook Time 20 minutes
Servings 6 people


  • 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


  • 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.