This past pregnancy, I was so incredibly HOT all the time. Not in the sense of looking good, far from it, really. I mean, my body temperature was through the roof. Like, sweat-nasty. Having Dan sleep even a foot away from me was too close. I felt super bad about it, but any extra heat near me was just too much. I promised him that it would get better, and so glad it finally did. Not being able to cuddle up to your husband at the end of the day really stinks! So, now that the baby is born, I’m like freezing cold all the time…turning up the heat, lighting the fire, putting on jackets, slippers, snuggling my babies, and…making soup.
I know that soup season is pretty much coming to an end, but since I’m still cold, you’ll have to have one more recipe. This Pepper Jack Potato Soup was calling my name. I’m a big fan of Pepper Jack cheese…not to mention potatoes and BACON. It’s pretty spicy, so the kids might not go for it, but sometimes that’s not the worst thing.
12 strips bacon, cooked and crumbled
2 TBS olive oil
1 – 2 TBS onion, dehydrated or fresh chopped
2 tsp. garlic, minced
2 carrots, peeled and chopped
1 small red pepper, chopped
4 cups potatoes, peeled and cubed
3/4 cup butter (1 1/2 sticks)
3/4 cup flour
3 cans evaporated milk
24 oz. pepper jack cheese, grated
1 1/2 tsp. salt
1 tsp. ground thyme
1 tsp. white pepper
1 small green pepper, chopped
4 1/2 cups chicken broth
Fry the bacon (or microwave), crumble and set aside. Chop the carrots, onions (if not using dehydrated) and peppers, set aside. Grate the cheese, set aside. Peel and chop the potatoes, add to boiling water in a pot. Cook until tender. Heat the oil in a large pot over medium heat. Cook the onions, garlic, carrots, and peppers in the oil for a few minutes. Add the broth and bring to a boil. Lower heat and simmer until the carrots are cooked through. (I like to use pre-shredded carrots, that I chop up smaller, so the cook time is super short.) Add the cooked potatoes and crumbled bacon to the broth.
In a separate pan, melt the butter over med/low heat. Add the flour, turn the heat up a little and whisk for a few minutes, while cooking. Add the evaporated milk, stirring constantly until the mixture thickens. Pour into the soup and stir. Dump in the pepper jack cheese, stir and cook until melted. Add the pepper, salt, and thyme.