home-made & healthy {slow cooker potato pepper jack soup}

Found this recipe on Pinterest, via a collection of slow cooker soup recipes. The original recipe comes from 365 Days of Crock Pot here: Slow Cooker Potato Pepper Jack Soup. It was really yummy!!! We both liked it. I think next time I will make it with chicken broth to see how different it tastes–I figure it’ll only get better!

INGREDIENTS

  • 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) (I used a sweet potato and a few red skinned potatoes, since I had those on hand)
  • 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) (I used 4 cups of vegetable broth)
  • 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

 DIRECTIONS

  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.
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