Spicy Hot Potato Soup

Spicy Hot Potato Soup (Adapted from Cabot)

4 slices center-cut bacon
1 cup chopped carrots
1 cup chopped poblano chilies
1 cup chopped onion
2 tablespoons seeded and minced jalapeno pepper
3 garlic cloves, minced
1/2 teaspoon cumin
5 cups diced peeled baking potatoes
32 ounces chicken broth
1/2 teaspoon salt
1/3 cup all-purpose flour
2 1/2 cups milk
5 ounces shredded jalapeno cheddar cheese
2 ounces shredded sharp white cheddar cheese

In a large saucepan, cook bacon until crisp. Move bacon to a paper towel to drain. Save 1 tablespoon of the oil from the bacon in the pan and discard any leftovers. Crumble bacon and set aside.

Add carrots, poblanos, onion, jalapenos, garlic and cumin - cook until golden. Add potatoes, chicken broth and salt. Bring mixture to boil, reduce heat and simmer, covered, until potatoes are tender - about 25 minutes.

In a medium bowl, gradually whisk milk into flour until smooth. Slowly pour milk mixture into the saucepan, whisking constantly, until well combined. Cook over medium heat, stirring occasionally, until soup is thickened, about 12 minutes.

Remove from heat and stir in cheeses until melted and combined.

Evenly divide soup between bowls and sprinkle each with crumbled bacon.

Makes about 6 servings.

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