Warm up your kitchen and your taste buds with a bowl of our irresistible Pepper Jack Potato and Bacon Soup! This creamy, cheesy delight combines the hearty goodness of potatoes with the smoky flavor of bacon and a spicy kick from pepper jack cheese, making it the ultimate comfort food for any occasion. Perfect for chilly evenings or as a crowd-pleasing appetizer, this soup is not only delicious but also incredibly easy to make. Ready to elevate your soup game? Dive into this mouthwatering recipe that promises to become a favorite in your household!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 4 large potatoes, peeled and diced
- 6 slices bacon, chopped
- 1 onion, chopped
- 4 cups chicken broth
- 1 cup pepper jack cheese, shredded
- 1 cup heavy cream
- Salt and pepper to taste
Instructions
- Begin by preparing all your ingredients. Peel and dice the potatoes into uniform cubes for even cooking. Chop the onion and the bacon into small pieces.
- In a large pot or Dutch oven, cook the chopped bacon over medium heat until it becomes crispy. This should take about 5-7 minutes. Stir occasionally to ensure even cooking.
- Once the bacon is crispy, remove it from the pot and set it aside on a plate lined with paper towels to drain excess grease. Leave about 1-2 tablespoons of bacon fat in the pot for added flavor.
- Add the chopped onion to the pot with the remaining bacon fat. Sauté the onion over medium heat until it becomes translucent and slightly golden, about 5 minutes.
- Add the diced potatoes to the pot and stir well to coat them with the onion and bacon fat. Cook for an additional 2-3 minutes.
- Pour in the chicken broth, ensuring that the potatoes are fully submerged. Bring the mixture to a boil over high heat, then reduce the heat to low and let it simmer for about 15-20 minutes, or until the potatoes are tender.
- Once the potatoes are cooked, use a potato masher or an immersion blender to partially mash the potatoes, leaving some chunks for texture. If you prefer a smoother soup, you can blend it until smooth.
- Stir in the heavy cream and shredded pepper jack cheese. Allow the cheese to melt completely, stirring frequently to combine all the ingredients.
- Return the cooked bacon to the pot and mix well. Season the soup with salt and pepper to taste, adjusting according to your preference.
- Let the soup simmer for an additional 5 minutes to heat through and meld the flavors together.
- Once ready, remove the pot from heat. Serve the Pepper Jack Potato and Bacon Soup hot, garnished with additional cheese, crumbled bacon, or fresh herbs if desired.
Tips
- Prep Ahead: To save time, peel and dice the potatoes and chop the onion and bacon ahead of time. Store them in airtight containers in the refrigerator until you’re ready to cook.
- Crispy Bacon: For perfectly crispy bacon, make sure to cook it slowly over medium heat. This allows the fat to render out and gives you that delightful crunch.
- Texture Preference: If you enjoy a chunkier soup, mash the potatoes only partially. For a creamier texture, blend the soup until smooth, then stir in the cheese and cream.
- Cheese Variations: Feel free to experiment with different types of cheese! Adding a bit of sharp cheddar or even some crumbled blue cheese can enhance the flavor profile.
- Garnish Creatively: Elevate your presentation by garnishing with fresh herbs like chives or parsley, or sprinkle some extra crispy bacon and cheese on top before serving.
- Make it a Meal: Pair this soup with a fresh salad or some crusty bread for a complete meal that will satisfy even the heartiest appetites.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 25g
Protein: 15g
Fat: 25g
Saturated Fat: 12g
Cholesterol: 60mg
