Cabot Spicy Hot Potato Soup

Description:

Nutrition facts per serving

calories 178, total fat 4.7 g, saturated fat 2.5 g, cholesterol 13 mg, sodium 427 mg,
total carbohydrates 25 g, fiber 2 g, protein 12 g

Recipe adapted from 3-a-day, American Dairy Association (www.3aday.org) and published in the Living Well Eating Smart newsletter issue #7 on October 5th, 2006.

Ingredients:

2 slices turkey bacon
1 tablespoon Olivio Premium Spread
1 cup chopped carrots
1 cup chopped poblano chiles
1 cup chopped onion
2 tablespoons minced seeded jalapeño pepper
1/2 teaspoon cumin
3 minced garlic cloves
2 14-ounce cans fat free, reduced sodium chicken broth
1/2 cup of water
5 cups diced peeled baking potatoes
1/3 cup Big Y flour
2 1/2 cups Big Y skim milk
5 ounces (about 1 cup shredded) Cabot 50% Light Jalapeno Cheddar cheese
2 ounces (about 1/2 cup shredded) Cabot 50% Light Cheddar cheese
2/3 cup scallions

Instructions:

1. Cook bacon until crisp. Pat with dry paper towels to remove excess fat. Crumble and set aside.
2. Melt Olivio Premium Spread in another pan at medium-high.
3. Add next 6 ingredients and sauté until golden brown.
4. Stir in broth, water and potatoes.
5. Bring to a boil.
6. Cover, reduce heat and simmer 25 minutes or until potatoes are tender.
7. In a small bowl, stir flour and milk together.
8. Add mixture to pan slowly.
9. Cook over medium heat until thickens, about 12-15 minutes.
10. Remove from heat.
11. Add cheese, stirring until melted.
12. Serve topped with scallions and crumbled bacon.

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