Hot stuff: A smooth soup of bacon, potatoes, cheddar and chiles.

MENU

Soups & Stocks Category Main Page Articles & Reviews   Main Nibbles Articles & Reviews Of Foods From A To Z   Product Reviews Main Page Food, Beverages, Books, News & More

March 2007

Product Reviews / Main Nibbles / Soups & Stocks

Recipe: Spicy Hot Potato Soup

With Chiles, Bacon & Cheddar

This recipe ratchets up the heat on potato soup with spicy chiles, adds crispy bacon, and finishes with a frisky green onion garnish. For more green color, cut the stem end of the onion into the soup. Serves 10.

Ingredients

• 2 slices bacon
• 1 cup chopped carrots
• 1 cup chopped poblano chilies
• 1 cup chopped onion
• 2 tablespoons seeded and minced jalapeño pepper
• 3 cloves garlic, minced
• 1/2 teaspoon ground cumin
• 5 cups diced peeled baking potatoes
• 2 cans (14 1/2-ounces each) fat-free chicken broth
• 1/2 teaspoon salt
• 1/3 cup flour
• 2 1/2 cups skim milk
• 5 ounces grated Cabot 50% Reduced Fat Jalapeño Cheddar
• 2 ounces Cabot 50% Reduced Fat Cheddar
• 2/3 cup chopped green onion

Directions

1. In a large pot, cook bacon until crisp. Transfer to paper towel and set aside. Discard all but 1 tablespoon of fat.
2. Add carrots, poblanos, onion, jalapeños, garlic and cumin; sauté until golden brown. Add potatoes, chicken broth and salt. Bring to boil. Reduce heat to maintain gentle simmer, cover pot and cook for 25 minutes, or until potatoes are tender.
3. In a bowl, gradually whisk milk into flour until mixture is smooth. Slowly whisk milk mixture into soup. Cook over medium heat, stirring occasionally, until the soup is thickened, about 12 minutes.
4. Remove pot from heat. Add cheeses, stirring until melted.
5. Crumble reserved bacon. Ladle soup into bowls and top with bacon and green onion.

Recipe submitted by Shannon Justice of Chetopa, Kansas, courtesy of Cabot Creamery.

Nutrition Analysis

Recipe and photo © 2007 Cabot Creamery. All rights reserved. Other material Lifestyle Direct, Inc. All rights reserved.