Spicy Hot Potato Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
Directions
2 slices bacon1 cup chopped carrots1 cup chopped poblano pepper2 TBS seeded, minced jalapeno pepper3 cloves garlic1/2 tsp ground cumin5 cups diced, peeled potatoes2 can (14 oz each) fat-free chicken broth 1/2 tsp salt2 1/2 cups skim milk1/3 cup flour5 oz (1 1/4 cup) lite jalapeno cheddar cheese, grated2 oz (1/2 cup) lite cheddar cheese, grated2/3 cup chopped scallions
1. In a large pot cook bacon until crisp. Transfer to a paper towel and set aside. Discard all but 1 TSB fat. (I skip this step, and use hormel real bacon crumbles, its a time saver, I just start the next step with 1 TBS olive instead of bacon fat)
2 Add carrots, peppers, onions, jalapeno, garlic and cumin; saute about 6 to 8 minutes until golden brown. Add chicken broth, potatoes and salt. Bring to a boil . Reduce heat to simmer and cover pot and cook for 25 minutes or until potatoes are tender.
3 in a medium bowl whisk flour and milk until smooth. Slowly whisk mixture into soup. Cook over medium heat stirring occasionaly, until soup has thicken about 12 minutes.
4 Remove pot from heat. Add cheeses, stirring until melted
5 Serve with crumbled bacon and chopped scalions.
Makes 10 servings
Number of Servings: 10
Recipe submitted by SparkPeople user NIKI778.
2 Add carrots, peppers, onions, jalapeno, garlic and cumin; saute about 6 to 8 minutes until golden brown. Add chicken broth, potatoes and salt. Bring to a boil . Reduce heat to simmer and cover pot and cook for 25 minutes or until potatoes are tender.
3 in a medium bowl whisk flour and milk until smooth. Slowly whisk mixture into soup. Cook over medium heat stirring occasionaly, until soup has thicken about 12 minutes.
4 Remove pot from heat. Add cheeses, stirring until melted
5 Serve with crumbled bacon and chopped scalions.
Makes 10 servings
Number of Servings: 10
Recipe submitted by SparkPeople user NIKI778.
Nutritional Info Amount Per Serving
- Calories: 176.1
- Total Fat: 5.0 g
- Cholesterol: 18.8 mg
- Sodium: 796.7 mg
- Total Carbs: 23.5 g
- Dietary Fiber: 2.4 g
- Protein: 10.9 g
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