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Tuesday, January 8, 2013

Recipe for Slow Cooker (crock pot) Pepper Jack Potato Soup

Recipe for crock pot Pepper Jack Potato Soup #crockpot #soup #easydinner

Makes 6-8 servings
Ideal slow cooker size:  5 quart

1 Tbsp olive oil
1 medium yellow onion, diced
2 garlic cloves, minced
3/4 cup shredded carrot
2 1/2 cups cubed russet potatoes (if you want it really potato-y then put in 3-4 cups)
1/2 cup real bacon bits, divided
1/2 red bell pepper, finely diced
1/2 green bell pepper, finely diced
4 tsp chicken bouillon granules or 2 tsp shirley j chicken bouillon
4 cups water (or if you prefer, use 4 cups chicken broth instead of water and bouillon)
1/4 tsp black pepper
1/2 tsp ground thyme
1/3 cup sifted flour
1 (12 oz) can evaporated milk, warmed
8 oz grated pepper Jack cheese, divided
2 Tbsp cornstarch + 2 Tbsp water
Salt and pepper, to taste

1.  In a skillet over medium high heat, heat the olive oil.  Saute the onion and garlic until softened. (if you'd rather add the onion, garlic and oil to a microwave safe bowl and microwave for about 4-5 minutes, stirring every minute). Add to the slow cooker.
2.  Add in carrot, potatoes, 1/4 cup bacon, bouillon, water, pepper, thyme and flour.  Stir a bit, until flour is dissolved and cover.
3.  Cook on LOW for about 6-8 hours, or until potatoes are tender.
4.  Remove lid and stir in diced peppers, evaporated milk and 4 oz of the cheese.  If the soup needs to be thickened, stir the cornstarch and water together in a small bowl until smooth and then add to the slow cooker.  Cook on HIGH until the soup is thickness desired and peppers are cooked through. (about 20-30 minutes).
5.  Salt and pepper to taste and serve with remaining cheese and bacon sprinkled on top.


Slow Cooker Recipe for Pepper Jack Potato Soup

Review:
Another delicious potato soup similar to this one and this one.  But different because it has the yummy peppers and pepper Jack cheese to give it some added flavor.  I loved this soup and so did my family.  I'll make it again, for sure!  4 stars.

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6 comments:

  1. This sounds absolutely fabulous - and perfect for my family, as we like a little heat in our meals :)

    Stopping by from Talent Show Tuesday - pinned to share.

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  2. I threw it into the stovetop at the very end to hurry it up and it turned out perfectly. It got a thumb's up from the whole family! Thanks!

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  3. Anonymous23/1/13 21:17

    This is 5 stars! Boyfriend just said,"this is your best soup to date". I used habaneros and spicy turkey sausage because we are obsessed with spicy foods. Other than that I followed the recipe! Amazing.

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  4. Thanks Anonymous!!!!! So happy you enjoyed it :)

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  5. Anonymous30/3/13 18:31

    Any tips on how I can keep the cheese from curdling?

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  6. sorry that it curdled! I am not sure. Usually adding it at the end works for me. Warm the evap milk too.

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