Spicy Hot Potato Soup
30 min Prep Time
45 min Cook Time
1 hr 15 min Total Time
8 Servings
304 Calories
44 g Carbohydrates
8 g Total Fat
- 2 slices bacon
- 1 cup carrots, chopped
- 1 cup roasted and peeled poblano or Anaheim chiles, chopped
- 1 cup onion, chopped
- 2 tablespoons seeded, minced jalapeño pepper
- ½ teaspoon cumin
- 3 garlic cloves, minced
- 2 (14.5-ounce) cans fat-free chicken broth
- 5 cups peeled, diced baking potatoes (about 3 pounds, unpeeled)
- ½ teaspoon salt
- ⅓ cup flour
- 2 ½ cups fat-free milk
- 5 ounces (1 ¼ cups) shredded light Jalapeño cheddar cheese
- 2 ounces (½ cup) shredded light cheddar cheese
- ⅔ cup green onion, chopped
1. Fry bacon in pan until crisp. Remove bacon from pan, leaving 1 tablespoon drippings in pan.
2. Crumble bacon; set aside.
3. Add next 6 ingredients to pan; sauté until golden brown.
4. Stir in broth, potatoes and salt; bring to a boil.
5. Reduce heat; cover and simmer 20 to 25 minutes or until potatoes are tender.
6. Combine flour and milk in a small bowl, whisking until smooth. Gradually stir into soup.
7. Cook over medium heat until thick, stirring occasionally, about 8 to 10 minutes. Remove from heat.
8. Add cheddar cheeses, stirring until melted.
9. Serve in bowls and top with green onions and crumbled bacon.
PER SERVING
Calories: 304
Protein: 15 g
Carbohydrate: 44 g
Fiber: 3 g
Total Fat: 8 g
Saturated Fat: 4 g
Cholesterol: 22 mg
Calcium: 37% DV
Sodium: 697 mg
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