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Colette & Cassi's Country Kitchen!

SPICY HOT POTATO SOUP
Recipe created by Cabot Creamery® on behalf of 3-A-Day™ of Dairy.














Prep time: 20 minutes
Cook time: 1 hour
Ingredients:
2 bacon slices
1 cup chopped carrots
1 cup chopped poblano chiles
1 cup chopped onion
2 tablespoons minced seeded jalapeño 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 50% light Jalapeño Cheddar cheese
2 ounces 50% light cheddar cheese
2/3 cup onion



Preparation:


1.

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


2.

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.


3.

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 cheddar and Jalapeño Cheddar cheese, stirring until melted.


4.

Serve in bowls topped with green onions and crumbled bacon.


Yields: 10 1-cup servings


Nutritional Information Per Serving:
Calories: 171
Fat: 3 g
Saturated Fat: 2 g
Cholesterol: 8 mg
Sodium: 705 mg
Calcium: 20% Daily Value
Protein: 8 g
Carbohydrates: 27 g