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Potato Pepper Jack Soup

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 12 cups water
2 bouillon cubes
4 cups diced potatoes
3 slices bacon, cooked and crumbled
13 cup milk
12 teaspoon salt
12 teaspoon white pepper
1 teaspoon thyme
1 cup shredded monterey jack pepper cheese
1 cup heavy cream
12 cup butter
12 cup flour


Boil potatoes in water until tender; about 15 minutes. In the meantime, combine olive oil, peppers, onion, garlic and carrot in a medium sauce pan. Saute on medium heat until vegetables are soft. Drain all liquid from potatoes and add vegetables, water, and builllion cubes to the pot. Add bacon, milk, salt, pepper and thyme. Prepare roux by melting butter in a separate pot and stirring in flour to make a paste. Slowly add cream and allow to bubble, stirring, until roux thickens and comes away from the sides of the pan. Add roux to soup mixture along with the cheese. If necessary, add milk to desired consistency.

Source: www.food.com