Spicy Hot Potato Soup

  • Yield: 6 o 8 servings


4slices bacon
1cup chopped sweet onion
1cup chopped poblano chiles
2-- garlic cloves, minced
2-- (16-ounce) cans chicken broth
5cups chopped red potatoes
-- Salt and pepper to taste
1/3cup all-purpose flour
2 1/2cups milk
8ounces Pepper Jack cheese, shredded
2/3cup chopped green onions
1/2cup sour cream


  1. Cook the bacon in a saucepan until crisp.  Remove the bacon to paper towels to drain; crumble.  Drain all but 1 tablespoon of the bacon drippings from the saucepan.  Saute the onion, poblano chiles and garlic in the reserved drippings until golden brown.  Stir in the broth, potatoes, salt and pepper.  Bring to a boil; reduce the heat.  Simmer, covered, for 25 minutes or until the potatoes are tender.  Whisk the flour and milk in a bowl.  Stir the flour mixture into the soup gradually.  Cook over medium heat for 12 to 15 minutes or until thickened, stirring frequently.  Remove from the heat and add the cheese.  Stir until the cheese is melted.  Ladle into serving bowls and top each with equal portions of the crumbled bacon, green onions and sour cream.

Recipe reprinted with permission from Five Forks:  Irresistibly Delicious Dishes (Kerr Vance Academy, Henderson, N.C., 2010).