Pepper Jack Soup

If you love the cheese, you will love this soup! Tonight my husband was craving something cheesy. I gave him a couple options, but I already knew which of those options he was going to choose. I told him that I would experiment with pepper jack cheese (I know how much he loves pepper jack). This soup is thick, flavorful and surprisingly fast.

Tips:

Room temperature cheese - the cream cheese that is needed for this recipe will melt better and faster if it is at room temperature.
Use what you've got - I only had red potatoes on hand, but you could definitely use Yukon Gold or Russet potatoes. Sour cream can also be substituted for the cream cheese. 
Spice it up if you want - If you really like a kick of heat, leave the jalapeno seeds in; otherwise, take the core and seeds out of the jalapeno before you mince it.

Cook Time: 20-25 minutes 

Servings: 8 cups (4-5 servings)

4 pounds of potatoes, peeled and cubed

1 Tablespoon oil

1 large carrot, peeled and chopped

2 celery stocks, chopped

1 medium onion, chopped

1 teaspoon garlic (2 cloves), minced

1 jalapeno, minced

1/2 teaspoon of Tabasco sauce (optional)

1/2 teaspoon of salt

1/4 teaspoon of pepper

1 - 8 ounce package cream cheese, cubed

2 cups milk

2 cups pepper jack cheese, shredded

Directions:

1) Fill a large pot with water. Add the potatoes and cook 3/4 of the way through (about 10 minutes) or until fork tender around the edges.

2) While the potatoes boil, in a large skillet over medium heat, heat the Tablespoon of oil.

3) Add carrots, celery, onion, garlic, and jalapeno. Saute the vegetables until tender (7-10 minutes).

4) Strain the potatoes and return them to the pot. Mash the potatoes slightly and set them aside.

5) Add tabasco, salt, pepper, and cream cheese to the skillet and cook until the cream cheese is smooth.

6) Add the cream cheese mixture to the potatoes.

7) Stir in the milk and pepper jack cheese.

8) Return the pot to low heat and cook until the cheese melts. Serve warm.