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From Betsy at Recipelink.com, 06-17-2009
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Msg ID 3150738
SPICY HOT POTATO SOUP

2 bacon slices
1 cup chopped carrots
1 cup chopped poblano chiles
1 cup chopped onion
2 tablespoons minced seeded jalapeno pepper
1/2 teaspoon cumin
3 minced garlic cloves
2 16-ounce cans fat free chicken broth
5 cups diced peeled baking potatoes
1/2 teaspoon salt
1/3 cup flour
2 1/2 cups skim milk
5 ounces Cabot 50% Light Jalapeno Cheddar cheese
2 ounces Cabot 50% Light Cheddar cheese
2/3 cup onion

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 reduced fat and Jalapeno Cheddar cheese, stirring until melted.

Serve in bowls topped with green onions and crumbled bacon.

Makes 10 servings
Source: Cabot Creamery

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