Spicy Hot Potato Soup

Makes 10 Servings

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

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.



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


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.