Wednesday, August 07, 2013

Crockpot Week: Pepperjack Potato Soup

Pepperjack Potato Soup - adding a kick to potato soup for all those spicy food lovers #crockpot |

Since Nick is a spicy food fiend, it wasn't even given a second thought when I saw this recipe, I knew I had to make it. Potato soup is such a good soup because it's filling. A lot of soups have that problem where you can eat 3 bowls and feel like you've eaten nothing. Not only is this amped up with pepperjack cheese, but it also has bell peppers in it. I would go as far as to say a few jalapenos would be perfection in this soup, but I had no clue how spicy it would turn out (which it wasn't terribly spicy, both kids handled it just fine).

What you need:
  • 1 Tbsp. EVOO
  • 1 medium yellow onion, diced
  • 2 garlic cloves, minced
  • 3/4 cup shredded carrots
  • 2 1/2 cups russet potatoes, cubed
  • 1/2 cup real bacon bits, divided
  • 1/2 red bell pepper, diced
  • 1/2 green bell pepper, diced
  • 4 tsp. chicken bouillon granules
  • 4 cups water
  • 1/4 tsp. pepper
  • 1/2 tsp. thyme
  • 1/3 cup flour
  • 1 can evaporated milk (12 oz.), heated
  • 8 oz. Pepper Jack cheese, divided
  1. Saute onions and garlic in EVOO and add to crockpot.
  2. Add carrots, potatoes, 1/4 cup bacon bits, bouillon, water, pepper, thyme, and flour.
  3. Cook on LOW for 6 to 8 hours.
  4. Add diced bell peppers, milk, and 4 oz. cheese.
  5. Cook on HIGH for 20 to 30 minutes.
  6. Serve with remaining cheese.

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