Recipe of the Month: Spicy Hot Potato Soup


June 2004 Recipe of the Month: Spicy Hot Potato Soupspicy hot potato soup recipe


  • 2 bacon slices
  • 1 cup chopped carrots
  • 1 cup chopped poblano chiles
  • 1 cup chopped onions
  • 2 tablespoons minced, seeded jalapeno pepper
  • ½ teaspoon cumin
  • 3 minced garlic cloves
  • 2 16-oz cans fat free chicken broth
  • 5 cups diced, peeled baking potatoes
  • ½ teaspoon salt
  • 1/3 cup flour
  • 2 ½ cups skim milk
  • 5 ounces reduced fat jalapeno cheddar cheese
  • 2 ounces reduced fat cheddar cheese
  • 2/3 cup onion


  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.
  4. Remove from heat. Add reduced fat and Jalapeno Cheddar cheese, stirring until melted. Serve in bowls with green onions and crumbled bacon.

Cook time: 1 hour

Makes: 10 cups

Author: Cabot Creamery & American Dairy Association

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