you will need a skillet, spatula, stock pot, slotted spoon, blender
yields 6 servings
1 cup whipping cream
6 cups chicken broth (gf - pacific foods brand)
6 ounces or slices pepper jack cheese (gf - sargento’s brand)
3 cups shredded or diced potatoes (gf - simply potatoes brand)
3/4 cup shredded carrots
1/4 red onion, diced
1/4 green or red pepper
1/2 tablespoon crushed garlic
1/4 cup olive oil
add olive oil, potatoes, carrots onion, peppers and garlic to skillet. stir until fragrant, about 5-6 minutes. add potato mixture to stock pot. pour chicken broth in. make sure it covers the top of the potatoes. simmer the potatoes until tender.
drop small pieces of the sliced cheese on top of the soup. stir in completely. when melted, remove from heat.
divide and pulse half the potatoes in blender. add a couple spoonfuls of smooth soup to cream (to avoid heating the cream too fast and curdling it) and then add it back into the soup.
combine with the remaining half of the soup. can add bacon bits (gf - hormel brand), chopped chicken or black beans for protein.