Rich and creamy, perfect comfort food. This Pepper Jack Potato Soup (or is it a chowder?) is so good and so easy to make. This is one your family will ask for again and again.
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This creamy potato soup is based off an older recipe of mine. Copycat Marie Callender‘s Potato Cheese Soup.
It’s always been a house favorite, but because we aren’t doing much grocery shopping right now (you know, quarantine and all), I didn’t have many of the cheeses necessary to make it.
I do love that the soup is based on potatoes, something that not only lasts a long time in the fridge, but something I try to keep around for impromptu dinners.
Well, those potatoes came in very handy, and a few other ingredient swaps, and I have a super delicious and great comfort food meal for you.
If you want the soup to be vegetarian, use soy sauce instead of Worcestershire sauce.
What broth to use?
Use your favorite broth of choice for this recipe. I’m a big believer in using the flavors that already taste good to you and your family.
For the most part, any broth is exchangeable in any recipe. If you really love your homemade chicken broth, by all means, use that.
Check out my favorite homemade Vegetable Broth. Which is fabulous in any recipe.
My go-to store-bought broth base now is (affiliate link) Better Than Bouillion. There are so many things I love about it (and they aren’t sponsoring this post, I do just really love it).
It’s condensed, so you only have to buy one small jar and you get many uses out of it. If you bought that much canned broth you’d take up a whole pantry full!
It tastes great, with a rich and complex flavor, not simple, like most broths.
It’s easy to use.
Can I use another milk?
I call for whole milk in this soup. It will help thicken the chowder as well as give it a rich creamy flavor.
Of course you can use another milk, you just won’t get the same creamy texture and mouthfeel.
If you want to use skim milk you’ll miss out on a lot of richness. But, you will save calories, so the trade off might be worth it to you.
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Pepper Jack Potato Soup Recipe
Pepper Jack Potato Soup
- 1 tablespoon olive oil or light tasting oil of your choice
- 1 yellow onion diced
- 2 tablespoons all-purpose flour
- 2 pounds russet potatoes diced into 1-inch cubes
- 1 teaspoon smoked paprika
- 3 cups low-sodium vegetable broth
- 1 tablespoon Worcestershire sauce
- 2 cups shredded pepper jack cheese
- ½ cup shredded Parmesan cheese
- 1 ½ cups whole milk
- ½ cup sour cream
- ¾ teaspoon salt
- freshly ground black pepper
- Heat oil in a saucepan over medium-high heat. Add onion and cook until onion has released its water and begins to brown, about 15 minutes. If the onions atart to cook too quickly (or brun), add a little water (like about 2 tablespoons to 1/4 cup) to the pan to slow down the cooking.
- Stir in flour and cook 1–2 minutes.
- Add potatoes and paprika; cook, stirring to coat potatoes, 1 minute.
- Stir in broth and Worcestershire. Bring to a boil, reduce heat to medium-low, and cook, partially covered, until potatoes are soft, 20 minutes.
- Coarsely mash potatoes with the back of a spoon or use an immersion blender to blend about half of the soup (you still want some potato chunks in there), and stir in cheese, milk, and sour cream until cheese is melted, 2 minutes. Remove soup from heat; season with salt and pepper.