Spicy Hot Potato Soup

2 slices bacon
1 cup chopped carrots
1 cup chopped poblano pepper
2 TBS seeded, minced jalapeno pepper
3 cloves garlic
1/2 tsp ground cumin
5 cups diced, peeled potatoes
2 can (14 oz each) fat-free chicken broth
1/2 tsp salt
2 1/2 cups skim milk
1/3 cup flour
5 oz (1 1/4 cup) lite jalapeno cheddar cheese, grated
2 oz (1/2 cup) lite cheddar cheese, grated
2/3 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.