Spicy Hot Potato Soup | U.S. Dairy

Spicy Hot Potato Soup

Makes 10 Servings

  • Total Time: 80
  • Prep Time: 20
  • Cook Time: 60

Ingredients

  • 2 bacon slices
  • 1 cup chopped carrots
  • 1 cup chopped poblano chiles
  • 1 cup chopped onion
  • 2 tablespoons minced seeded jalapeno pepper
  • 1/2 teaspoon cumin
  • 3 minced garlic cloves
  • 2 16-ounce cans fat free chicken broth
  • 5 cups diced peeled baking potatoes
  • 1/2 teaspoon salt
  • 1/3 cup flour
  • 2 1/2 cups skim milk
  • 5 ounces Cabot 50% Light Jalapeno Cheddar cheese
  • 2 ounces Cabot 50% Light Cheddar cheese
  • 2/3 cup onion

Instructions

Cook bacon until crisp. Remove bacon from pan leaving 1 tablespoon drippings in pan. Crumble bacon, set aside.

Add carrots and next 5 ingredients to drippings. Sauté until golden brown. Stir in broth and add potato and salt. Bring to a boil. Cover, reduce heat and simmer 25 minutes or until potato is tender. Combine flour and milk in a small bowl stirring with a whisk. Add to pan slowly. Cook over medium heat until thick, about 12-15 minutes. Remove from heat. Add reduced fat and Jalapeno Cheddar cheese, stirring until melted.

Serve in bowls topped with green onions and crumbled bacon.