HOT POTATO SOUP

HOT POTATO SOUP

2 bacon slices
1 c chopped carrots
1 c chopped poblano chiles
1 c chopped onion
2 t. minced seeded jalapeno pepper
1/2 t. cumin
3 minced garlic cloves
2 cans (16-oz. each) fat free chicken broth
5 c. diced peeled baking potatoes
1/2 t. salt
1/3 c. flour
2 1/2 c. skim milk
5 oz. reduced fat Jalapeno Cheddar cheese
2 oz. reduced fat Cheddar cheese
2/3 c. onion

Cook bacon until crisp. Remove bacon from pan leaving 1 T. drippings in pan. Crumble bacon, set aside. Add carrots and next 5 ingredients to drippings. Sauté 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. 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 reduced fat and Jalapeno Cheddar cheese, stirring until melted.

Serve in bowls topped with green onions and crumbled bacon.