This is a good solid recipe! My whole family liked it and we will make it again. It's basically a potatoe soup with a slight southwestern flair. If you are looking for heat, you'll need to ramp up the spice; more peppers and more cumin. It is yummy with the crumbled bacon and green onion on top. My skinny son added shredded cheese on top too, and came back for seconds. This is a CL recipe, and I think they could have done a better job of taking the fat and calories out of the recipe. Next time I will try healthy saute with broth for the veggies, and puree some potato to thicken rather than use the flour. I think you could also use nonfat evaporated milk.
For a vegetarian soup, substitute 1 tablespoon oil for the bacon drippings and vegetable broth for the chicken broth. Red or green bell peppers can be substituted for the poblano chiles. For optimal creaminess, be sure to add the cheese after removing the soup from the heat; overheated cheese can curdle.
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- Calories: 198
- Calories from fat: 30%
- Fat: 6.7g
- Saturated fat: 3.9g
- Monounsaturated fat: 2g
- Polyunsaturated fat: 0.4g
- Protein: 9.7g
- Carbohydrate: 25.1g
- Fiber: 2.5g
- Cholesterol: 18mg
- Iron: 1.4mg
- Sodium: 442mg
- Calcium: 202mg
- 2 bacon slices
- 1 cup chopped carrot
- 1 cup chopped seeded poblano chiles (about 3 large)
- 1 cup chopped onion
- 2 tablespoons minced seeded jalapeÃ±o peppers
- 1/2 teaspoon ground cumin
- 3 garlic cloves, minced
- 2 (16-ounce) cans fat-free, less-sodium chicken broth
- 5 cups diced peeled baking potato (1 1/2 pounds)
- 1/2 teaspoon salt
- 1/3 cup all-purpose flour
- 2 1/2 cups 1% low-fat milk
- 3/4 cup (3 ounces) shredded Monterey Jack cheese with jalapeÃ±o peppers
- 1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
- 2/3 cup sliced green onions
- Cook the bacon in a Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving 1 tablespoon drippings in pan. Crumble bacon; set aside.
- Add carrot and the next 5 ingredients (carrot through garlic) to the drippings in pan; sauté 10 minutes or until browned. Stir in the broth, scraping pan to loosen browned bits. Add potato and salt. Bring to a boil; cover, reduce heat, and simmer 25 minutes or until potato is tender.
- Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and milk in a small bowl, stirring with a whisk. Add to pan. Cook over medium heat until thick (about 12 minutes), stirring frequently. Remove from heat. Add cheeses, stirring until cheeses melt. Ladle into soup bowls; top with green onions and crumbled bacon.
- Note: This soup will freeze well for up to two months. Pour into an airtight container, leaving enough room for expansion (usually an inch or two at the top). To reheat, thaw completely in the refrigerator; then place contents in a saucepan over low heat, adding some liquid if necessary.
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