Spicy Hot Potato Soup

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Total Time
1hr 20mins
Prep
20 mins
Cook
1 hr

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

Nutrition

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.