If I had a “Favorites” category, this potato soup would be in it. In fact, I just might create such a category because “Soup” just doesn’t do it justice. This soup was so good that Wayne had three bowls of it. It had just the right amount of cheesiness, creaminess, heat and texture. Alright, enough talking… here’s the recipe.
Spicy Hot Potato Soup
*Adapted from a recipe I found here
3 slices turkey bacon
1-2 Tbsp olive oil
1 cup carrots, chopped (or about 2 large carrots)
1 cup onions, chopped
1-2 jalapeno peppers, seeded and minced (I used 1 1/2 peppers but easily could have used more)
3 cloves garlic, minced
1/2 tsp cumin
5 cups potatoes, peeled and diced (or about 3 large potatoes)
1 carton fat-free chicken broth (32 oz I believe…)
1/2 – 1 tsp salt
1/3 cup flour
2 1/2 cups skim milk
4 ounces pepper jack cheese, shredded
4 ounces sharp cheddar cheese, shredded
4 green onions, chopped, white and green parts
– In large pot, cook bacon with a little oil until crisp. Transfer to paper towel and set aside.
– Add carrots, peppers, onion, garlic and cumin to pan and sautee until golden brown and slightly soft. You may need a little more oil.
– Add potatoes, broth and salt. Bring to a boil then reduce heat, cover pot, and simmer until potatoes are tender (I cut my potatoes quite small, so it didn’t take long to cook).
– In separate bowl, whisk the milk and flour together until smooth. Slowly stir mixture into soup. Cook over medium heat until soup thickens, stirring occasionally, about 8-12 minutes.
– Remove pot from heat and stir in cheese until melted.
– Ladle soup into bowls and top with reserved, crumbled bacon and green onions.