Spicy Hot Potato Soup – a delicious recipe with bacon, carrot, poblano chile, onion, peppers, cumin. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
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.
1157
kcal
Calories
32
g
Fat
107
g
Carbs
106
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 15 ingredients. The key ingredients include: 2 slices bacon or 2 slices vegan bacon, 1 cup chopped carrot, 1 cup chopped poblano chile, 1 cup chopped onion, and more.
Yes, Spicy Hot Potato Soup falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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