Spicy Hot Potato Soup

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Spicy Hot Potato Soup

 

2 veg bacon slices, I used Yves and for drippings i added 1 tsp olive oil

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 vegetable broth or homemade

5 cups diced peeled baking potatoes

1/2 teaspoon salt

1/3 cup flour

2 1/2 cups soy milk

5 ounces jalapeno cheddar

cheese

2 ounces 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 soy milk in a small bowl stirring with a whisk. Add to

pan slowly. Cook over medium heat until thick, about 12 to 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. Serves 10.

 

 

 

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