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by Cabot Creamery® on behalf of 3-A-Day™ of Dairy. Made a defatted version for supper tonight. Wonderful flavor.
Feel free to modify as you like also.
SERVES 10
2 slices bacon or 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 vegetable broth
5 cups diced peeled baking potatoes
1/2 teaspoon salt
1/3 cup flour
2 1/2 cups skim milk or soymilk
5 ounces jalapeno cheddar cheese, see note
2 ounces cheddar cheese, see note
2/3 cup green onions
1. Cook bacon until crisp. Remove bacon from pan leaving 1 tablespoon drippings in pan. Crumble bacon, set aside.
2. 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.
3. 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 Jalapeño Cheddar cheese, stirring until melted.
4. Serve in bowls topped with green onions and crumbled bacon.
5. Notes:.
6. Use a Vegetarian Cheddar in place of the cheeses. Also add a small dash of Braggs or liquid smoke to the potato
soup.
7. 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.
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