Recipe

Spicy Hot Potato Soup

April 04, 2016
makes 10 servings
prep time 20 min
cook time 60 min

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.

Spicy Hot Potato Soup

PT20M PT60M PT80M Serves 10 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,

nutritional facts

Per serving

Calories 171

Cholestrol 8mg

Sodium 705mg

Total Carbohydrate 27g

Protein 8g

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