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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 10 |
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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. Ingredients:
2 slices bacon or 2 slices vegan bacon |
1 cup chopped carrot |
1 cup chopped poblano chile |
1 cup chopped onion |
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 onion |
Directions:
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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