Big Y World Class Market

Recipe

Cabot Spicy Hot Potato Soup
Recipe Category: Soups, Stocks, Stews Recipe Theme: Entertaining, Holiday Primary Ingredient: Cheese/Dairy,	Serving Size: 1 cup {recipe serves about 10 servings} Submited by: Living Well Eating Smart View Printed Version: Click Here

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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