A delightful and hearty soup combining the creaminess of cheddar with the wholesome flavors of potatoes and bell peppers.
Melt the butter in a large soup pot over medium heat.
Ensure the butter doesn't brown; it should just melt and become fragrant.
Add the chopped onion, green bell pepper, red bell pepper, and minced garlic to the pot. Sauté until the vegetables are tender.
Stir frequently to prevent the garlic from burning, as it can become bitter.
Sprinkle the flour over the vegetables and stir briskly to coat them evenly.
This step helps to thicken the soup later, so ensure the flour is well mixed.
Pour in the chicken broth and stir well to combine.
Scrape the bottom of the pot to incorporate any browned bits for extra flavor.
Add the diced potatoes, chives, and black pepper. Bring the mixture to a gentle boil, then reduce the heat and simmer until the potatoes are tender.
Stir occasionally to prevent the potatoes from sticking to the bottom of the pot.
Stir in the half-and-half and shredded cheddar cheese. Continue stirring until the cheese is fully melted and the soup is creamy.
Avoid boiling the soup after adding the dairy to prevent curdling.
Taste the soup and add salt as needed. Serve hot, garnished with additional chives if desired.
Serve with crusty bread for a complete and satisfying meal.
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