Spicy Hot Potato Soup

Ingredients

2 bacon slices
1 cup chopped carrots
1 cup chopped poblano chiles
1 cup chopped onions
2 tablespoons minced, seeded Jalapeno pepper
½ teaspoon cumin
3 minced garlic cloves
2 16-oz cans fat free chicken broth
5 cups diced, peeled baking potatoes
½ teaspoon salt
1/3 cup flour
2 ½ cups skim milk
5 ounces reduced fat Jalapeno Cheddar cheese
2 ounces reduced fat 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 with green onions and crumbled bacon. Cook time: 1 hour.

Servings: 10 1-cup servings

Author : Cabot Creamery & American Dairy Association