...but I digress...we were talking soup. I love the fall because it means soup, lots of soup. Of course potato soup is always a favorite. I have several recipes, but this one is always a hit. It's not your average potato soup. It's got a little attitude and a lot kick. Hope you enjoy...
POTATO PEPPERJACK SOUP
4 C. diced potato
3 C. shredded Chicken breast (optional)
4 strips thick bacon chopped
3 large jalapenos diced
1 Red bell pepper diced
1 C. diced carrots
1 yellow onion diced
2 cloves garlic minced
1 t. pepper
1 t. salt
1 t. thyme
1 lb. shredded pepper-jack cheese (ab. 2 Cups)
3 C. chicken broth
1 Qt. heavy cream
2 T. granulated sugar
½ C. flour
½ C. butter
1. In a large stock pot, cook Bacon until crispy. Do not drain the fat.
2. In a separate pot boil potatoes in water until tender (about 15 minutes).
3. Add to the bacon pot; peppers, onion, garlic and carrot. Sauté on medium heat until vegetables are soft. Add chicken broth and let simmer for 5 minutes.
4. Drain the potatoes and add to soup.
5. Add cream, cheese, salt, pepper, thyme and sugar. Bring to a boil.
6. In a small sauce pan, prepare the roux by melting butter and stirring in flour to make a paste. Cook over medium heat for about three minutes. Add roux to soup mixture, stirring to desired thickness.
7. Serves 8-10
*For a less spicy version, reduce the jalapenos by half and use a mixture of mozzarella and cheddar cheese. Now that we a have a little munchkin to feed, we usually use this version.
**If you're looking for a way to cut the calories, substitute the heavy cream for half & half or evaporated whole milk. It won't taste quite as decadent, but still satisfying.
2 cloves garlic minced
1 t. pepper
1 t. salt
1 t. thyme
1 lb. shredded pepper-jack cheese (ab. 2 Cups)
3 C. chicken broth
1 Qt. heavy cream
2 T. granulated sugar
½ C. flour
½ C. butter
1. In a large stock pot, cook Bacon until crispy. Do not drain the fat.
2. In a separate pot boil potatoes in water until tender (about 15 minutes).
3. Add to the bacon pot; peppers, onion, garlic and carrot. Sauté on medium heat until vegetables are soft. Add chicken broth and let simmer for 5 minutes.
4. Drain the potatoes and add to soup.
5. Add cream, cheese, salt, pepper, thyme and sugar. Bring to a boil.
6. In a small sauce pan, prepare the roux by melting butter and stirring in flour to make a paste. Cook over medium heat for about three minutes. Add roux to soup mixture, stirring to desired thickness.
7. Serves 8-10
*For a less spicy version, reduce the jalapenos by half and use a mixture of mozzarella and cheddar cheese. Now that we a have a little munchkin to feed, we usually use this version.
**If you're looking for a way to cut the calories, substitute the heavy cream for half & half or evaporated whole milk. It won't taste quite as decadent, but still satisfying.
2 comments:
You are right about this being soup weather. This potato soup is right up my alley~ hope you are feeling better soon!
this looks delicious... i think the pepper jack probably gives it a nice kick :)
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