Pepper Jack Potato Soup

Nothing is more soothing than a bowl of potato soup when it's cold outside! I made this recipe a few months ago for The Porter Public House, where I cook. 


  • 5 lbs of red potatoes
  • 1/2 cup gluten free (or regular) all purpose flour
  • 1 stick of butter, or 1/2 cup of olive oil
  • a handful of green onions
  • 2 tbsps of garlic powder
  • 2 tbsps of onion powder
  • 2 tbsps of Tony's Creole Seasoning 
  • salt and pepper to taste, I use pink Himalayan salt because of my auto immune disorder.
  • 4 cups of milk, Choose your own fat percentage. I use 2%. 
  • Pepper Jack Cheese sliced or shredded for topping

Step 1: Cut potatoes into bite sizes and boil until soft. 

Step 2: In a small sauce pan, melt butter or heat olive oil to medium heat. Whisk in white flour and seasonings to make a white sauce. 

Step 3: My mom taught me this magic trick. Add water from the boiled potatoes slowly into white sauce to prevent clumps. When you have thinned the white sauce quite a bit, add the mixture back into the pot of potatoes and stir. 

Step 4: Add finely chopped green onions, or save them for a garnish if you prefer. 

Step 5: After the soup has boiled and you have added all the salt and pepper you like, scoop it into a bowl, cover with pepper jack cheese, and enjoy! (To achieve the pretty caramelized pepper jack in the photo, place your oven safe bowl in the oven and broil. Be careful, though, most bowls are not safe for broiling.)