Wednesday, March 30, 2011

Hot and Spicy Potato Soup

How about some Hot and Spicy Potato Soup to warm you up on this cold Spring day?

2 bacon slices
1 cup chopped carrots
1 cup chopped poblano chiles
1 cup chopped onion
2 tablespoons minced seeded jalapeno pepper
1/2 teaspoon cumin
3 minced garlic cloves
2 16-ounce cans fat free chicken broth
5 cups diced peeled baking potatoes
1/2 teaspoon salt
1/3 cup flour
2 1/2 cups skim milk
5 ounces Cabot 50% Light Jalapeno Cheddar cheese
2 ounces Cabot 50% Light Cheddar cheese
2/3 cup onion
Cook bacon until crisp. Remove bacon from pan leaving 1 tablespoon drippings in pan. Crumble bacon, set aside.
Add carrots and next 5 ingredients to drippings. Sauté until golden brown. Stir in broth and add potato and salt. Bring to a boil. Cover, reduce heat and simmer 25 minutes or until potato is tender. Combine flour and milk in a small bowl stirring with a whisk. Add to pan slowly. Cook over medium heat until thick, about 12-15 minutes. Remove from heat. Add reduced fat and Jalapeno Cheddar cheese, stirring until melted.

Serve in bowls topped with green onions and crumbled bacon.
Recipe created by Cabot Creamery, Courtesy of
Nutritional Facts
Calories: 171
Fat: 3 g
Saturated Fat: 2 g
Cholesterol: 8 mg
Sodium: 705 mg
Calcium: 20% Daily Value
Protein: 8 g
Carbohydrates: 27 g

Psst... Don't forget to enter our $50 grocery gift card giveaway this week!


Candace said...

This looks delicious! I'm going to have to make this soon. Thanks for sharing your recipe!

Jacquelyn said...

Wow, this sounds perfect for dinner this weekend. Thanks for sharing one of our recipes!

The Wife of a Dairyman said...

Hi, I'm new here and am so glad I found your site:) This potato soup looks fabulous and with only 3 grams of fat per serving, I need to try it!