cheese,

Potato Soup

7:00 AM Tiffany Hinton 0 Comments



 to your favorite board for easy reference

I love soup but really love a good potato soup.  This potato soup recipe is loaded with potatoes and has a kick.  Hubby said I only like a good potato soup, then when he tasted this and said "very well done". Just allow enough time for your potatoes to cook fully.  No one wants hard potatoes.  


Ingredients:

8 slices bacon
1 cup chopped carrots
1 cup chopped onion
2 jalapeños, seeded and diced
3 cloves garlic, minced
1/2 teaspoon cumin
1/3 cup gluten free all purpose flour
2 1/2 cups chicken broth
1 1/2 cups almond milk
5 cups potatoes, peeled and diced
1/2 teaspoon salt
1 1/4 cups swiss cheese, grated
1/2 cup jalapeño cheese, grated
2/3 cup chopped green onion

Directions:

In a large skillet, cook bacon until crispy. Remove bacon and set aside.

Discard all but 1 tablespoon bacon grease from skillet. Add carrots, onion, jalapeños, garlic, and cumin. Sauté until golden brown. Stir in flour and cook for 1 more minute.

Scrape mixture into large slow cooker. Whisk in chicken broth and milk. Add potatoes and salt. Cover and cook on high 2 hours.

Add cheeses, bacon,and green onion stir until melted. Continue to cook on low until potatoes are the fully cooked.


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