Peppery Potato Soup

Peppery Potato Soup

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Joyce Lowery


Love all types of soup. Potato is one of my favorite on a cold winter day.


☆☆☆☆☆ 0 votes

30 Min
1 Hr
Stove Top


  • 2 Tbsp
  • 1/2
    onion, sliced
  • 1 clove
    garlic, minced
  • 6 medium
    potatoes, peeled and diced
  • 4 c
  • 3 pkg
    dried 4 cheese sauce mix
  • 1 c
    heavy whipping cream
  • 1/2 c
    shredded jalepeno cheese
  • 4 slice
    bacon, cooked and crumbled

How to Make Peppery Potato Soup


  1. In dutch oven, melt butter and add onion and garlic. Cook until onion is opaque, then add potatoes. Add water just to the top of the potatoes.
  2. Over medium heat, bring mixture to boil and cook for 10 - 15 minutes or until potatoes are fork tender.
  3. Remove dutch oven from heat and drain half the liquid. Return dutch oven to stove and decrease heat to low. Add milk and blend well.
  4. Mix in 4 cheese sauce. Mix and blend. Simmer and stir until soup starts to thicken. Slowly add in the cream and cheese. Stir constantly until all ingredients are completely incorporated.
  5. Mix constantly until mixture just reaches boil. Remove from heat. Ladle into bowls and top with crumbled bacon.

Printable Recipe Card

About Peppery Potato Soup

Course/Dish: Other Soups
Main Ingredient: Potatoes
Regional Style: American

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