Author The Food Nanny


  • 3 strips bacon
  • 1 Tablespoon olive oil
  • 1/4 medium yellow onion diced
  • 1 garlic clove crushed
  • 1 carrot peeled and diced
  • 1/2 green bell pepper diced
  • 1/2 red bell pepper diced
  • 1 1/2 cups chicken broth
  • 2 cups cubed russet potatoes about 8 ounces
  • 1/4 cup 1/2 stick butter
  • 1/4 cup All Purpose Flour
  • 1 12-ounce can evaporated fat-free milk
  • 8 ounces pepper jack cheese shredded
  • 1/2 teaspoon ground white pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground thyme


  1. Fry the bacon until crisp; drain. Crumble and set aside.
  2. Heat the oil in a soup pot over medium-high heat. Add the onions, garlic, carrots, and the green and red bell pepper; cook and stir until the onions are soft, Add the broth and bring to a boil. Decrease the heat and simmer about 20 minutes or until the carrots are cooked.
  3. Meanwhile, boil the potatoes in a medium saucepan until they are just tender, about 10 minutes. Drain and add to the soup with the bacon. Wipe out the pan if necessary and use it for the next step.
  4. Melt the butter over low heat. Add the flour and turn the heat up slightly and whisk until the mixture is bubbly. Add the milk, stirring constantly until the mixture thickens. Add to the soup.
  5. Stir in the cheese and continue to cook until the cheese melts. Do not boil. Add the white pepper, salt, and thyme. Ladle into soup bowls and serve.