Rating: 4.5 stars
7 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 5
Recipe by Southern Living December 2000

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Recipe Summary

Yield:
Makes 9 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Broil bell pepper and chile peppers on an aluminum foil-lined baking sheet 5 inches from heat about 5 minutes on each side or until peppers look blistered.

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  • Place peppers in a heavy-duty zip-top plastic bag; seal and let stand 10 minutes to loosen skins. Peel peppers; remove and discard seeds. Coarsely chop peppers.

  • Bring chopped roasted peppers, chicken broth, and next 5 ingredients to a boil in a Dutch oven over medium heat. Reduce heat, and simmer 15 minutes or until potato is tender.

  • Melt butter in a heavy saucepan over low heat; whisk in flour and next 3 ingredients until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in half-and-half.

  • Stir white sauce and milk into chicken broth mixture; cook over medium heat 8 to 10 minutes or until thickened and bubbly. Sprinkle each serving evenly with cheese, bacon, and green onions.

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