Potato soup is the perfect meal for those cold, blustery, winter days. Add a little spice via Pepper Jack cheese and you’ve got a real winter winner! This is a recipe I got back in 2011 from a friend of ours, Kim. It originally came from her sister, Martha, and we’ve just sort of adopted it as our own. So, let’s make some pepper jack potato soup, shall we?!
Basic Ingredients
You’ll need potatoes, onion, garlic, celery, pepper jack cheese, sour cream, milk, chopped bacon, and salt and pepper to taste. We love pepper jack cheese! Maybe it’s because we love hot food…that’s deep. The recipe said you could add fresh jalapenos, but I didn’t want to give the kids too much heat – so I put those on the table and we added them to our bowls. Kim says it’s great when you add hot sauce, but I didn’t try that. Here’s a tip – if your nose isn’t running, it’s not hot enough.
Let’s Make Soup!
Grab a big soup pot or dutch oven and boil your potatoes just until they’re soft enough to mash. While the potatoes are boiling, sauté your onions and celery until they’re softened. When they’re almost done, add your garlic and give it a stir. I was feeling sorta lazy, so I didn’t use fresh garlic – I used the canned stuff. Sue me.
When your veggies are softened, add one cup of milk, the sour cream, and the cheese. Dice your cheese up first so it will melt faster. Stir it around a bit and let everything blend and melt. Don’t boil it! Milk and sour cream do funny things when they boil. They look gross.
When your potatoes are done, drain them…and steam up your glasses so you can’t see. I’m blind!!!!!!!!!!!!!!!!!!!!!!! False alarm. Grab your potato masher and semi-mash the chunks. You don’t want them totally mashed…leave some chunks for texture. To your mashed potato mixture, add the melted cheese mixture and give it a stir. It’s going to be VERY thick. I wasn’t even able to stir because it was so thick.
Finish Things Off
Add milk to get the consistency that you desire. If you want it really thick, add less milk. If you like thinner soup, add more milk. Pretty complicated, right? I put the lid on mine and let it warm up for about 15 minutes.
We’re almost done! Add pepper and salt to taste. I probably added a tablespoon of salt and just put in some fresh ground pepper. Always use FRESH pepper when you can. It will totally change your life. You’re welcome.
Serve with bacon on top, because bacon makes everything better.
Bonus tip: This will get sorta thick in the refrigerator, so when I reheat it I just add a bit of milk and stir. It will probably need more salt after that too…but I like salt. Lots of salt. Please pass the salt.
Pepper Jack Potato Soup
Ingredients
- 5 lbs potatoes, peeled and diced
- 1 med onion, chopped
- 2 cloves of garlic, chopped you can substitute canned garlic, if preferred
- 2 stalks celery, diced
- 8 oz pepper jack cheese
- 8 oz sour cream
- 1 cup milk
- bacon, for serving you can substitute bacon bits
- milk, to finalize desired consistency
- salt and pepper
Instructions
- Boil potatoes until about 3/4 done (so you can mash them partially).
- While the potatoes are boiling, sauté onions, 2 diced cloves of garlic and 2 stalks of celery (diced).
- Add 8 oz. sour cream and 1 – 8 oz. block of pepper jack cheese diced with 1 cup milk to the onions, garlic and celery. Heat until cheese is melted.
- When potatoes are ready, drain and partially mash them leaving some chunks of potatoes as desired.
- Add milk to cover potatoes and add other ingredients.
- Mix and cook on low to med heat stirring often for about 10 min. (can also be put into a slow cooker and cooked on med until hot and ready to eat.)
- Serve with crispy diced bacon (or bacon bits). ENJOY!!!!!
Notes
If you really want to make this a full-on southern winter meal, make a pan of skillet cornbread or homemade rolls to go with your soup. All the yummy carbs!
Like many others, I just read the text with attention, but in actuality, I enjoy the materials and papers that are related to it as long as they are fascinating. Thank you for blogging.
Very good! I used half and half instead of milk
Thank you for such a lovely recipe.
Will give it a try for my dinner this weekend.
Hope you love it as much as we do!
As a lot of people, I just attentively read the text, but in reality, as long as it’s interesting, I like materials and papers that are linked to it. I appreciate you blogging.
For many readers, I only savor the content carefully, but in fact, I prefer materials and documents related to it, as long as they are exciting. Thank you for posting 토토사이트추천
This is a strong reason why marketing and advertising are the most suitable tasks for you before making handicrafts. You can imagine writing a pre advertisement in such a place 메이저사이트
Yummmy ..ready for soup season
Have you tried freezing this one? Did it hold up?
No, I haven’t. I don’t have much luck with dairy and potato things in the freezer. If you do, please let me know how it goes!
🙂 Done! Just for you. 😉
Yummy, that looks so rich and creamy! I can imagine that a bowl of this and a salad would be a complete meal! Thanks for sharing this with Sunday Night Soup Night, look forward to seeing you again soon.
It really hits the spot. 🙂
IS THAT 5 LB. OF POTATOES A TYPO? THAT SEEM LIKE A LOT COMPARED TO THE PHOTOS.
No, it’s not a typo. 🙂 That’s the right amount. Thanks for checking though!
No, no, no Thank You…LOL
Sounds yummy!! Thanks Kim, Martha & Stacy for sharing!!
Actually I like turkey bacon better than regular bacon as well. We can’t both be weird. 🙂 I’m looking forward to making this recipe. I think it will be a great dish for play-offs Sunday.