In large pot, cook bacon until crisp. Transfer to paper towel and set aside. Discard all but 1 tbsp fat from pot.
Add carrots, poblanos, onion, jalapenos, garlic,and cumin;saute until golden brown. Add potatoes, chicken broth, and salt. Bring to a boil. Reduce heat to simmer, cover pot and cook for 25 minutes or until potatoes are tender.
In bowl, gradually whisk milk into flour until mixture is smooth. Slowly whisk milk mixture into soup. Cook over medium heat, stirring occasionally, until soup is thinkened (about 12 minutes).
Remove pot from heat. Add cheeses, stirring until melted. Crumble reserved bacon. Ladle woup into bowls and add bacon and green onion.
Originally Submitted
1/25/2009
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