Spicy Hot Potato Soup

Yield: 10 servings

Ingredients

• 2 slices bacon
• 1 cup chopped carrots
• 1 cup chopped poblano chiles
• 1 cup chopped onion
• 2 tablespoons seeded and minced jalapeno pepper
• 3 cloves garlic, minced
• 1/2 teaspoon ground cumin
• 1/3 cup King Arthur Unbleached All-Purpose Flour
• 2 1/2 cups fat-free chicken broth
• 1 1/2 cups skim milk
• 5 cups diced peeled baking potatoes
• 1/2 teaspoon salt
• 5 ounces Cabot Lite50 Jalapeño Cheddar, grated (about 1 1/4 cups)
• 2 ounces Cabot Sharp Lite50 Cheddar, grated (1/2 cup)
• 2/3 cup chopped green onion

Instructions

1. Cook bacon until crisp in a large skillet. Transfer to paper towel and set aside.
2. Discard all but 1 tablespoon fat from skillet. Add carrots, poblanos, onion, jalapenos, garlic and cumin; sauté until golden brown. Stir in flour and cook for 30 seconds longer.
3. Scrape mixture into large slow cooker. Whisk in chicken broth and milk. Add potatoes and salt.
4. Cover and cook on HIGH setting for 1 1/2 to 2 hours or until vegetables are tender and soup is thickened.
5. Add cheeses, stirring until melted.
6. Ladle soup into bowls and serve topped with green onions and reserved bacon, crumbled.

Attribution

Recipe and photo used with permission from: Cabot Creamery