Spicy Hot Potato Soup

By á-1069

Ingredients

• 2 slices of bacon
• 1 cup chopped carrots
• 1 cup chopped poblano chilies
• 1 cup chopped onions
• 2 tbs seeded and minced jalapeno pepper
• 3 cloves garlic minced
• 1/2 tsp ground cumin
• 5 cups diced peeled bking potatoes
• 2 14oz cans fat free chicken broth
• 1/2 tsp salt
• 1/3 cup flour
• 2 1/2 cups skim milk
• 5 ounces grated cabot 50% reduced fat jalapeno cheddar
• 2 ounces cabot 50% reduce fat cheddar
• 2/3 cup chopped green onion

Preparation

Step 1

in large pot cook bacon until crisp, drain set aside. remove all but 1 tbs of fat from pot.

add carrots, poblanos, onion, jalapeno, garlic and cumin. saute until golden brown. add potatoes, chicken broth and salt. bring to boil. reduce heat to maintain simmer. cover pot and cook for 25 minutes, or until potaotes are tender

in bowl, gradually whisk milk into flour until mixture is smooth. slowly whisk milk mixture into soup. cook over medium heat, stirring occasionally until soup is thickened. about 12 minutes

remove pot from heat. add cheeses, stirring until melted. crumble reserved bacon. ladle soup into boawls and top with bacon and green onion.