"Baby, It's Cold Outside"...

With all this cold weather we've been having, this song hasn't been more true here in South Texas!!! Brrr... Here's another recipe to keep you warm!

(I first saw this on On My Menu, who saw it on The Sisters' Cafe. Thanks Erin for sharing such a great recipe! What a great twist on an old classic.)

Potato Pepper Jack Soup

2 T olive oil
1 medium green bell pepper, diced
1 medium red bell pepper, diced
1 yellow onion, diced (I use a little less, about 2/3 of an onion)
2 cloves garlic, minced
1 carrot, peeled and diced
2 ½ cups chicken broth (I use water and ~3 bouillon cubes)
4 cups diced potato
3 strips bacon, cooked crisp and crumbled
1/3 c. milk or half&half
½ tsp. salt (add more if you do not use bouillon cubes)
scant ½ tsp. white pepper
1 tsp. thyme
scant 1 cup shredded pepperjack cheese
1 cup heavy cream
½ cup butter
½ flour

Boil potatoes in water until tender; about 15 minutes. In the meantime, combine olive oil, peppers, onion, garlic and carrot in a medium sauce pan. Sauté on medium heat until vegetables are soft. Drain all liquid from potatoes and add vegetables and broth to the pot. Add bacon, milk or half&half, salt, pepper and thyme. Prepare roux by melting butter in a separate pot and stirring in flour to make a paste. Slowly add cream and allow to bubble, stirring, until roux thickens and comes away from the sides of the pan. Add roux to soup mixture along with the cheese. If necessary, add milk to desired consistency. Serves about 6.