Spicy Hot Potato Soup

15 g
Protein
304
Calories
44 g
Carbs
8 g
Total Fat
30 min
Prep Time
45 min
Cook Time
8
Serving

Ingredients

  • 2 slices bacon
  • 1 cup carrots, chopped
  • 1 cup roasted and peeled poblano or Anaheim chiles, chopped
  • 1 cup onion, chopped
  • 2 tablespoons seeded, minced jalapeño pepper
  • ½ teaspoon cumin
  • 3 garlic cloves, minced
  • 2 (14.5-ounce) cans fat-free chicken broth
  • 5 cups peeled, diced baking potatoes (about 3 pounds, unpeeled)
  • ½ teaspoon salt
  • ⅓ cup flour
  • 2 ½ cups fat-free milk
  • 5 ounces (1 ¼ cups) shredded light Jalapeño cheddar cheese
  • 2 ounces (½ cup) shredded light cheddar cheese
  • ⅔ cup green onion, chopped

Nutrition Facts

per serving

Calories: 304
Protein: 15 g
Carbohydrate: 44 g
Fiber: 3 g
Total Fat: 8 g
Saturated Fat: 4 g
Cholesterol: 22 mg
Calcium: 37% DV
Sodium: 697 mg

Instructions

  1. Fry bacon in pan until crisp. Remove bacon from pan, leaving 1 tablespoon drippings in pan.
  2. Crumble bacon; set aside.
  3. Add next 6 ingredients to pan; sauté until golden brown.
  4. Stir in broth, potatoes and salt; bring to a boil.
  5. Reduce heat; cover and simmer 20 to 25 minutes or until potatoes are tender.
  6. Combine flour and milk in a small bowl, whisking until smooth. Gradually stir into soup.
  7. Cook over medium heat until thick, stirring occasionally, about 8 to 10 minutes. Remove from heat.
  8. Add cheddar cheeses, stirring until melted.
  9. Serve in bowls and top with green onions and crumbled bacon.

Tips + Tricks:

  • For a great time saver, a 2-pound bag of frozen Southern-style hash brown potatoes may be substituted for the fresh potatoes with no loss of quality.
  • If fresh poblano or Anaheim chiles are not available, substitute 2 (4-ounce) cans roasted and peeled green chiles, mild or medium. Add to soup when adding broth.