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    You are in: Home / Recipes / Spicy Hot Potato Soup Recipe
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    Spicy Hot Potato Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    20 mins

    1 hrs

    Chef #208121's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cook bacon until crisp. Remove bacon from pan leaving 1 tablespoon drippings in pan. Crumble bacon, set aside.
    2. 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. 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. 4
      Serve in bowls topped with green onions and crumbled bacon.
    5. 5
      Notes:.
    6. 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. 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.

    Browse Our Top Potato Recipes

    Ratings & Reviews:

    • on December 06, 2013

      55

      We loved this soup! It was kickin' hot, we like hot, but I may cut back a bit on the jalapeno next time. This one seemed exceptionally hot. I used the liquid smoke option, added a 1/4 t. and did make a couple changes. I used evaporated milk instead of milk and flour, pureed the soup a bit and completely forgot to add the cheese, ooops, and it was still delicious. I went back and added some cheese on top of my second serving and it really tamed the heat, but I sure like the idea of shaving those calories, so I think I would only do half the cheese called for the next time I make this. Thanks so much for sharing this keeper recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 23, 2013

      55

      I found this online, and I loved it. I must confess to using half and half instead of skim milk. Nice and spicy, just the way I like it. Thanks for posting this great recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 22, 2007

      55

      Delicious! I went the full fat route/skipped the milk. I did not think that it was needed. The soup tasted so rich even before I added the crumbled bacon and cheese. I cooked/bacon ahead and sauteed the veggies including the scallions in olive oil/butter til brown then added flour,broth and proceeded with the recipe. I used a dried poblano as fresh was not on hand. Thanks for posting the recipe here. Not expensive to make, yields tons. Thanks for posting this.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Spicy Hot Potato Soup

    Serving Size: 1 (294 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 176.8
     
    Calories from Fat 40
    22%
    Total Fat 4.4 g
    6%
    Saturated Fat 2.0 g
    10%
    Cholesterol 10.2 mg
    3%
    Sodium 610.3 mg
    25%
    Total Carbohydrate 27.5 g
    9%
    Dietary Fiber 2.5 g
    10%
    Sugars 3.0 g
    12%
    Protein 7.5 g
    15%

    The following items or measurements are not included:

    jalapeno cheddar cheese

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