I saw this the other day on
On My Menu, and considering the frigid temperatures outside, I thought soup would be a great thing for dinner last night. It is a great twist on your typical potato soup!
3 strips of bacon (I used a little bit more....bacon is yummy!)
1 tbs olive oil
1/4 medium yellow onion, diced
1 garlic clove, crushed (I used 3 cloves of garlic because I love it!)
1 carrot, peeled and diced
1/2 green bell pepper, diced
1/2 red bell pepper, diced
1 1/2 cups chicken broth
2 cups cubed russet potatoes (I used 2 1/2 large potatoes)
1/4 cup butter (I used 3 T)
1/4 cup flour
1 (12 oz) can evaporated milk
8 oz pepper jack cheese, shredded
1/2 tsp ground white pepper (I just used regular old pepper)
1/2 tsp salt
1/2 tsp ground thyme
Directions:
1. fry the bacon, crumble and set aside
2. heat the oil in a soup pot on med heat. Add onions, garlic, carrots, and the bell peppers; cook and stir just until the onions are soft. Add the broth and bring to a boil. Decrease the heat and simmer about 8-10 minutes, or until carrots are cooked.
3. Meanwhile, boil the potatoes in a medium saucepan until they are just tender, about 10 minutes. Drain and add to the soup with bacon. Wipe out the pan if necessary and use if for the next step.
4. Melt the butter over low heat. Add the flour and turn the heat up slightly and whisk until the mixture is bubbly. Add the milk, stirring constantly until the mixture thickens. Add to the soup.
5. Stir in the cheese and continue to cook until the cheese melts. Do not boil. Add the white pepper, salt, and thyme. Serve immediately with some yummy bread!
