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You are here: Home / Food / Pepper Jack Potato Soup

by Stacy  11 Comments

Pepper Jack Potato Soup

pepper jack potato soup recipe

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.

Print Recipe

Pepper Jack Potato Soup

Prep Time20 mins
Cook Time45 mins
Course: Main Course, Soup
Cuisine: American
Servings: 8 servings

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

Not spicy enough? Serve with jalapenos and/or hot sauce for those folks who really like it hot!

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!

pepper jack potato soup recipe

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About Stacy

Stacy is a Homemaking and Business Mom Mentor, the author of two cookbooks, creator of multiple e-courses, seasoned life coach, and comedian extraordinaire. Her first priority is her husband and her children - family first. She presses on each day because her calling is to teach, train, and mentor other ladies to have their dreams. She believes if it’s not easy, you won’t do it – because she’s lived it. She’ll bring YOU the awesome so that you can get your home back into control and watch your business soar. For tips and easy strategies, you can follow her on Facebook, YouTube, and Instagram.

Disclosure of Material Connection: Some of the links in the content above are “affiliate links.” This means if you click on the link and purchase an item, I may receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Comment Policy: I love reading your thoughts and input on what you read here. I'm sure we'll disagree sometimes and that's okay! In those cases, do what's right for you and yours. As with any form of communication, only post comments that move the discussion in a positive direction.

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Comments

  1. Nena says

    August 21, 2022 at 6:33 pm

    Yummmy ..ready for soup season

    Reply
  2. Kari says

    April 5, 2016 at 12:22 pm

    Have you tried freezing this one? Did it hold up?

    Reply
    • Stacy says

      April 6, 2016 at 12:59 pm

      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!

      Reply
  3. Stacy says

    February 25, 2013 at 12:01 pm

    🙂 Done! Just for you. 😉

    Reply
  4. Debbie @ Easy Natural Food says

    April 11, 2012 at 12:17 pm

    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.

    Reply
    • Stacy says

      April 11, 2012 at 12:22 pm

      It really hits the spot. 🙂

      Reply
  5. Doug Warren says

    February 25, 2012 at 10:10 am

    IS THAT 5 LB. OF POTATOES A TYPO? THAT SEEM LIKE A LOT COMPARED TO THE PHOTOS.

    Reply
    • Stacy says

      February 25, 2012 at 11:30 am

      No, it’s not a typo. 🙂 That’s the right amount. Thanks for checking though!

      Reply
      • Doug Warren says

        February 25, 2012 at 11:39 am

        No, no, no Thank You…LOL

        Reply
  6. Suzanne says

    January 22, 2011 at 9:34 pm

    Sounds yummy!! Thanks Kim, Martha & Stacy for sharing!!

    Reply
  7. Donna says

    January 22, 2011 at 7:28 pm

    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.

    Reply


Hello! I’m Stacy!

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