Kick winter blues to the curb with this flavor-packed potato soup recipe with milk. It's got everything from poblano chiles to onion to bacon. Because this is a spicy potato soup to water your eyes and warm your heart.
Ingredients
2 bacon slices
1 cup chopped carrots (½ large carrot)
1 cup chopped poblano chiles (1 ½ peppers)
1 cup chopped onion
2 tablespoons minced seeded jalapeno pepper (½ medium jalapeno )
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 green onions
Instructions
1. Cook bacon until crisp. Remove bacon from pan leaving 1 tablespoon drippings in pan. Crumble bacon, set aside.
2. Add carrots and the 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 for 25 minutes or until the potato is tender.
3. Combine flour and milk in a small bowl stirring with a whisk. Add to the pan slowly. Cook over medium heat until thick, about 12-15 minutes. Remove from heat.
4. Add reduced fat and Jalapeno Cheddar cheese, stirring until melted.
5. Serve in bowls topped with green onions and crumbled bacon.
