1 large red bell pepper
4 large Poblano chile peppers
5 C. chicken broth
1 large potato, peeled and cubed
1 large onion, chopped
1 Jalapeno pepper, seeded and chopped
1 tsp. salt
1/4 to 1/2 tsp. freshly ground pepper
1/4 C. butter or margarine
1/3 C. flour
1 tsp. salt
1 tsp. dry mustard
1/4 to 1/2 tsp. freshly ground pepper
2 C. half and half
1 C. milk
1 C. (4 oz.) Cheddar cheese, shredded
6 bacon slices, cooked, drained and crumbled
1 bunch green onions, chopped

  1. Broil bell peppers and chile peppers on an aluminum foil-lined baking sheet, 5″ from the heat, about 5 minutes on each side, or until peppers are blistered.
  2. Place peppers in heavy-duty Ziploc plastic bag; seal and let stand 10 minutes.
  3. Peel peppers; remove and discard seeds. Coarsely chop peppers.
  4. Bring peppers and chicken broth and next 5 ingredients to a boil in Dutch oven over medium heat.
  5. Reduce heat and simmer 15 minutes, or until potatoes are tender.
  6. Melt butter in heavy saucepan over low heat.
  7. Whisk in flour, salt and dry mustard. Cool, whisking constantly, about 1 minute.
  8. Gradually whisk in half and half to make a white sauce.
  9. Stir white sauce and milk into chicken broth mixture; cook over medium heat 8 to 10 minutes, or until thick and bubbly.
  10. Sprinkle each serving with cheese, bacon and chopped green onions.

Yield: Approximately 9 cups.

Author:       Categories: Cookbook, Soups

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