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Spicy Hot Potato Soup
Spicy Hot Potato Soup
Makes 10Servings
Prep Time: 20min
Cook Time: 60min
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  • 2 bacon slices
  • 1 cup chopped carrots
  • 1 cup chopped poblano chiles
  • 1 cup chopped onion
  • 2 tablespoons minced seeded jalapeno pepper
  • 1/2 teaspoon cumin
  • 3 minced garlic cloves
  • 2 16-ounce cans fat free chicken broth
  • 5 cups diced peeled baking potatoes
  • 1/2 teaspoon salt
  • 1/3 cup flour
  • 2 1/2 cups skim milk
  • 5 ounces Cabot 50% Light Jalapeno Cheddar cheese
  • 2 ounces Cabot 50% Light Cheddar cheese
  • 2/3 cup onion

Cook bacon until crisp. Remove bacon from pan leaving 1 tablespoon 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.

Recipe created by Cabot Creamery

Submitted by: Makers of LACTAID® Brand Products
Nutritional Facts
Calories: 171
Fat: 3 g
Saturated Fat: 2 g
Cholesterol: 8 mg
Sodium: 705 mg
Calcium: 20% Daily Value
Protein: 8 g
Carbohydrates: 27 g

Nutrient-Rich Recipes

Visit the Nutrient Rich Foods Coalition’s recipe library for ideas on how patients and clients can get more nutrition for their calories by incorporating nutrient-rich foods into meals and snacks.


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