Creamy Pepper Jack Cheese Soup

I'm surprised that so many people have had a hard time preparing this soup. It's really a very basic soup recipe. This recipe is a great simple soup that is delicious and yet elegant enough to serve for dinner parties. Serve as written for a soup course, but for a family supper I recommend adding a cup of shredded chicken and about three cups vegetables (I loved it when I added a bag of California blend (broccoli, cauliflower, and carrots)). Thanks for the recipe!

My boyfriend called this 'melted cheese mess'. It was terrible and oily, and we ended up throwing out the entire pot in the end. Don't think I will be making this again.

I loved this recipe. I didn't have chicken broth, so I used water and chicken flavor packet from Ramen. I added a 3 cups of milk instead of two and added the cheese while the heat was still on low. I also used Primo Taglio jack cheese slices, cut up. It was great, no goopy mess, just creamy soup. My boyfriend loved it as well and I will definitely make it again.

For those out there who had a weird texture or a cheesy mess-this is a basic white sauce technique, learning to do it properly will make this taste smooth, creamy and delicious.

This was okay. It had sort of a flour chesse mess, but was---like I said just okay @ suprised "so many people had a problem" only 9 review. waht is "so many"?

I wanted to like this soup but didn't. I didn't like the flavor, it was too thick and the texture was grainy. For anyone else making it, heat the milk and broth before adding to the flour mixture. Then add it slowly and stir constantly. This should help the consistency. Just be careful not to boil the milk. I won't make this soup again.

it was good, mine turned out with a weird texture

Taste was really good. I did add potatoes to make it more of a potato cheese soup though. thanks for sharing.

Husband thought that this would be fantastic with the addition of some potatoes or other veggies. But good just as written. Thanks!!

of course I modified soup like others have by adding leftover cooked vegies: potatoes, carrots, broccoli and added a fresh jalapeño instead of the hot pepper sauce. The chunkier soup was more satisfying!

This recipe isn't so bad when you use a really GOOD BRAND of Jack Cheese. Also add 1/4 more milk. Good as a dip. ~ibabaker

It was good and spicy. I will probably add potatoes next time.

Loved this! It didn't end up super thick so I added some extra cheese at the end & it got a little thicker. Next time I will use less broth or milk. I made this as a broccoli cheese soup- I cooked the broccoli in some chicken broth until it was just tender then added it to the soup after whisking in the milk & broth. Great flavor!

Wish the cheese would melt better because this soup is so tasty and easy!!!! But the cheese separated after awhile... Hmmm... Will try again! :)

very good but make sure you use shredded cheese I couldn't find any already shredded so tried to shred myself and it took awhile to melt but it turned out great

I thought this sounded good and had some pepper jack cheese on hand. Read the reviews, figuring other reviewers might not have made a roux-based soup before and did something weird to make the "texture off" like many had said it was. I have made plenty of soups this way, cheesy ones too, so I figured it would be fairly simple and turn out tasty. Everything went fine until I added the pepper jack at the end. It WOULD NOT incorporate into the soup, even though I left the heat on and stirred and stirred it. I have NO IDEA why that would be - I have made similar recipes without this happening, like a pepper jack cheese sauce to go on macaroni and cheese. Ultimately, I do not recommend this recipe. The finished product had gooey balls of cheese floating in it. Not sure if this is the "weird texture" others talked about, but that's what I thought was wrong with it. Sorry!

I changed this up a bit to follow a chicken pepper jack soup I recently had in a restaurant in upper Michigan. I didn’t use milk, I used heavy cream to make the soup extra creamy. I used 3 bags (8oz) of shredded pepper jack and increased the cream and chicken broth just a bit. I added cooked penne pasta (maybe 2 cups uncooked) and 3 cut up cooked chicken breasts. I didn’t have worchestshire sauce and it turned out great anyway. I added about 1T Italian seasoning and some garlic powder and parsley. It was fantastic and my family love it. Used this recipe as the base . I recommend trying with your own spin as you see fit.

It's gritty not smooth or thickening I even added more flour to get it to thicken it never did. The flavor was good though.