Ingredients:
2 slices bacon or 2 slices vegan bacon
1 cup chopped carrots
1 cup chopped poblano chiles
1 cup chopped onions
2 tablespoons minced seeded jalapeno peppers
1/2 teaspoon cumin
3 minced garlic cloves
32 ounces fat free chicken broth or 32 ounces vegetable broth
5 cups diced peeled baking potatoes
1/2 teaspoon salt
1/3 cup flour
2 1/2 cups skim milk or 2 1/2 cups soymilk
5 ounces jalapeno cheddar cheese, see note
2 ounces cheddar cheese, see note
2/3 cup green onions
Directions:
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. Saute 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 cheddar and Jalapeno Cheddar cheese, stirring until melted.
Serve in bowls topped with green onions and crumbled bacon.
Notes:.
Use a Vegetarian Cheddar in place of the cheeses. Also add a small dash of Braggs or liquid smoke to the potato soup.
Used half chicken and half veggie broth. Didn’t need the flour because I pureed the potato mix in the pot with my Phillips. And used fat free everything.
Servings: 10
Time preparation: 20 min.
Time total: 80 min.