Ingredients
Scale
- 2 – 3 large potatoes (1 – 1.5 lb.), peeled and chopped + 1 teaspoon olive oil
- 2 Tablespoons butter
- 1 Tablespoons olive oil
- 2 medium onions, peeled & chopped
- 2 Tablespoons all purpose flour (or, for gluten free, use tapioca flour)
- 5 medium/large carrots, peeled & chopped
- 6 cups of chicken broth
- 1 bay leaf
- 1 cup fat free half & half (or regular half & half)
- 2 cups milk
- 4 oz. Greek cream cheese (or Neufchatel)
- 1 Tablespoon chipotle
- 1 – 2 Tablespoons chopped grilled jalapeno pepper
- 1 cup shredded extra sharp cheddar cheese
- 4 slices lean bacon, cooked and chopped
For garnish: chopped green onion, shredded cheddar cheddar cheese and extra crumbled, cooked bacon
Instructions
- In a medium microwave-safe bowl, toss the chopped potatoes with the olive oil. Cover with a plate and microwave on high for 5 – 8 minutes or until the potatoes are tender, stopping every 2 minutes or so to stir the potatoes so that they cook evenly.
- Meanwhile, heat the butter and olive oil over medium heat. Add the onions, stir and cook until the onions are soft and translucent, about 5 – 10 minutes. Add the flour and carrots and saute a little longer, stirring to coat all the veggies with flour.
- Stir in the broth, potatoes and bay leaf. Cover and bring to a boil, then uncover, reduce heat to a simmer and simmer for 15 – 20 minutes or until the potatoes are falling apart tender and the soup is starting to thicken.
- Scoop out about 2 – 3 cups of the mixture into a blender. Starting with the lower amount of peppers, add the half and half, milk, cream cheese, chipotle powder and jalapenos and blend until smooth. Taste and add more chipotle and/or peppers if desired and blend again. Stir the blended mixture back into the soup pot, bring to a simmer and simmer on medium low for another 10 – 20 minutes or so, stirring frequently.
- Stir in the bacon and cheddar cheese. Simmer for a little longer to melt the cheese.
- Serve hot in bowls with extra shredded cheddar, snipped green onion and bacon for garnish.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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