Spicy Hot Potato Soup

• 2 slices bacon or 2 slices vegan bacon
• 1 cup chopped carrot
• 1 cup chopped poblano chile
• 1 cup chopped onion
• 2 tablespoons minced seeded jalapeno peppers
• 1/2 teaspoon cumin
• 3 minced garlic cloves
• 32 ounces fat free chicken broth or 32 ounces vegetable broth
• 5 cups diced peeled baking potatoes
• 1/2 teaspoon salt
• 1/3 cup flour
• 2 1/2 cups skim milk or 2 1/2 cups soymilk
• 5 ounces jalapeno cheddar cheese, see note
• 2 ounces cheddar cheese, see note
• 2/3 cup green 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. 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.
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 Jalapeno 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.

bacon, carrot, poblano chile, onion, peppers, cumin, garlic, chicken broth, potatoes, salt, flour, milk, cheddar cheese, cheddar cheese, green onion

Taken from www.food.com/recipe/spicy-hot-potato-soup-153940 (may not work)