Spicy Hot Potato Soup

15 g
44 g
8 g
Total Fat
30 min
Prep Time
45 min
Cook Time


  • 2 slices bacon
  • 1 cup chopped carrots
  • 1 cup chopped, roasted and peeled poblano or Anaheim chiles
  • 1 cup chopped onion
  • 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
  • 1/3 cup flour
  • 2½ cups fat-free milk
  • 5 ounces (1¼ cups) shredded light Jalapeño Cheddar cheese
  • 2 ounces (½ cup) shredded light Cheddar cheese
  • 2/3 cup chopped green onion

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


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

Note: 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.