Potato Pepperjack Soup

by Pat Ross

This soup is very creamy and a bit spicy-but very good.  I again tried to duplicate this recipe when I tasted it at a favorite restaurant and of course, feel like mine is better. 

    4  cups diced, boiled potatoes

    1 medium red bell pepper (diced)

1 carrot (peeled & diced)

1 yellow onion (diced)

2 cloves garlic (minced)

6 strips bacon (cooked & chopped)

2 Tbls. olive oil

1 tsp. white pepper

1 tsp. salt

1 tsp. thyme

1 pound grated pepper jack cheese

3 cups chicken broth

1 quart half and half cream

½ cup all-purpose flour

     ½ cup butter

Combine in medium sauce pan:  olive oil, peppers, onion garlic & carrot.  Sauté on medium heat until vegetables are medium soft.   Add chicken broth and let simmer.  In separate pan boil potatoes in water until tender (about 15 minutes).  Drain and add to soup.  Add  half and half, cheese, salt, pepper and thyme.  Bring to a simmer. 

Prepare roux by melting butter and stirring in flour to make a paste.  Cook over medium heat for about five minutes.  Add roux to soup mixture, stirring to desired thickness.  Simmer until desired heat is reached. (Don’t boil).

Serves 6-8