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Potato PepperJack Soup Recipe

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This recipe for Potato PepperJack Soup, by , is from Humpskunk & Buttermilk, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jill Tew
Added: Friday, June 23, 2006


4 c. diced potatoes
3 c. cooked shredded chicken breast
4 strips thick bacon chopped/crumbled
1 or 2 large jalapenos diced
1 medium red bell pepper diced
1 carrot peeled and diced
1 yellow onion diced
2 cloves garlic minced
1 tsp. white pepper
1 tsp. salt
1 tsp. thyme
1 lb. shredded pepperjack cheese
3 c. chicken broth
1 qt. heavy cream
1/2 c. flour
1/2 c. butter

Cook bacon thoroughly in the bottom of a large pot.
Then crumble. Add to the bacon: peppers, onion, garlic
and carrot. Saute on medium heat until vegetables are
soft. Add chicken broth and let simmer. In a separate
pot, boil potatoes in water until tender. (About 15
minutes.) Drain and add to soup. Add cream, cheese,
salt, pepper and thyme. Bring to a boil. Prepare roux
by melting butter and stirring in flour to make a paste.
Cook over medium heat for about 5 minutes. Add roux
to soup mixture, stirring to desired thickness. Add
shredded chicken, stir and serve!

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
This soup is a little spicy but very tasty! I only use 1 jalapeno and it still has some kick. But if you like really spicy...put in 2.




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