Monday, January 20, 2014

Pepper Jack Potato Soup

So far this January has received the third highest snowfall in recorded history for central Indiana.... and we still have 10 days left in the month.  While it's no secret I am not a fan of either snow or the month of January one thing that has kept me preoccupied this month is cooking up some great food in the kitchen.  And soup is the perfect meal for those snowy days.  I love a good potato soup, and there are plenty of recipes out there for loaded and cheesy potato soups but I was thinking of putting a little kick in my potato soup and added some pepper jack cheese.  It turned out great and was some warmth to get through these cold January days.

Ingredients:  8 strips of bacon (cooked till crisp then crumbled), 1 T. butter, 3 ribs of celery (chopped), 1 tsp. minced garlic, 1/4 tsp. red pepper flakes, dash of pepper, 2 T. flour, 2 cups chicken broth (divided), 2 cups milk, 4 cups southern-style frozen hash browns, and 5 oz. shredded pepper jack cheese.
Directions:  In a small bowl whisk together 2 T. flour with 1/4 cup chicken broth.  Set aside. In a large soup pot on medium heat add butter, celery, minced garlic, dash of pepper, red pepper flakes and saute for a couple of minutes.  Add remaining 1 3/4 cups chicken broth, milk, hash browns and turn the heat up and bring to a boil.  Stirring occasionally.  Once boiling, slowly add chicken broth and flour mixture.  Stir so it is well mix and then turn down heat and simmer until soup has thickened and potatoes are tender.  Add cheese and half of the crumbled bacon, continue stirring until soup is smooth.  Serve hot and top with remaining bacon or additional shredded pepper jack cheese.    

1 comment:

LV said...

Nothing better than a hot bowl of potato soup of any kind. Wish I had a cup of yours,

 
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