Roasted Jalapeño Bacon Potato Soup

Maybe fall has finally arrived.  The yard looked like a scene from Alfred Hitchcocks' Birds this afternoon.  Hundreds of migrating birds joined the 23 or so Quail that live in our backyard.  What with the rain, it was sort of creepy.  But it was cool enough to make soup...one of our favorites.

I know I say that about all my soups.  I do happen to love soup and it's hard for me to choose a favorite.  But this one is my favorite today.  I developed this recipe after we ate a soup at a local restaurant and my husband asked me to recreate it at home.  I think I came pretty darn close.  This is creamy and has just a little kick from the peppers.  It will fill you up but you'll still want a second bowl.  So try my favorite (for today anyway) soup.

Roasted Jalapeño Bacon Potato Soup

½ Lb. smoked bacon (about 8 slices) diced

1 1/2 C. of chopped yellow onion

1 C. of chopped celery

¾ C. of chopped red or yellow bell pepper

3 cloves of garlic, crushed

1 tsp. of kosher salt

1/8 tsp. of freshly ground black pepper

1/4 tsp. of dried thyme

6 C. of good chicken stock

Pinch of cayenne pepper

1 Tab. of finely chopped roasted jalapeño peppers (or more if you like it hot)

3 C. of diced red potatoes

1 C. of shredded cheddar cheese

¼ C. of all-purpose flour

1/2 C. of butter

2 C. of cream or Half and Half

Splash of white wine vinegar

On low heat, cook the bacon until all the fat is rendered and bacon is crisp. Remove bacon with a slotted spoon and set aside for later.

Add the onion, celery, and bell pepper to bacon fat and slowly cook until the onions are translucent; about 10 minutes. Add the garlic and thyme and cook about 1 minute, stirring constantly so garlic doesn’t burn.

Add the salt, pepper, chicken stock, cayenne pepper, jalapeño peppers and potato to the pot. Bring to a boil and turn down the heat and simmer about 15 minutes until the potatoes are cooked.

Melt the butter in a small saucepan and add the ¼ C. flour.  Stir constantly over medium heat to cook the flour but do not let the roux brown. Add the roux to the soup and blend. Simmer, stirring constantly, for another 3 minutes until the soup thickens. Add the cheese and stir just until melted and smooth. Thin the soup to the desired consistency with the cream. Add a splash of wine vinegar to finish.

 Just before serving, stir in the reserved bacon bits, saving a some to garnish the soup at serving time.