Prep. Time: 1:00
2 raw bacon
1 cup chopped carrots
1 cup seeded, chopped poblano peppers
2 Tbls. seeded, minced jalapeno peppers
1 cup chopped onion
1/2 tsp. ground cumin
3 cloves garlic - minced
4 cups chicken broth
5 cups peeled, diced potatoes
1/2 tsp. salt
1/3 cup all-purpose flour
2 1/2 cups skim milk
3/4 cup shredded low-fat Monterey jack cheese
1/2 cup shredded low-fat sharp cheddar cheese
2/3 cup sliced green onions
-In a Dutch oven, cook bacon until crisp. Reserve 1 Tbls.
drippings in pan, remove bacon and set it aside.
-Add carrots, peppers, onion, cumin, and garlic to pan.
Sauté until browned.
-Stir in broth and scrape bottom of pan to release
-Add potatoes and salt, cover, and simmer for 25 minutes.
-Whisk together flour and milk.
-Add flour mixture to potato mixture while stirring and
cook over medium heat until thickened, stirring often (about
-Remove from heat, stir in cheeses until melted.
-Serve in bowls topped with crumbled bacon and sliced green onions.
Make It A Meal: Serve with
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