Hot Potato Soup - June Dairy Month Recipes

Makes 10 servings (1 cup per serving)

Ingredients

• 1 cup carrots, chopped
• 1 cup onion, chopped
• 2 tablespoons jalapeno pepper, seeded, minced
• 1/2 teaspoon cumin
• 3 garlic cloves, minced
• 1 tablespoon olive oil
• 2 cans (16-ounce) fat-free chicken broth
• 5 cups baking potatoes, peeled, diced
• 1/2 teaspoon salt
• 1/3 cup flour
• 2 1/2 cups fat-free milk
• 1 cup reduced-fat Jalapeno Cheddar cheese, shredded
• 1/2 cup reduced-fat Cheddar cheese, shredded
• 10 green onions, diced

Directions

Sauté carrots, onion, jalapeno, cumin and garlic in olive oil in large sauce pan until golden brown. Stir in broth, potatoes and salt; bring to boil. Cover, reduce heat and simmer 25 minutes (until potatoes are tender.) Combine flour and milk with whisk; add to pan slowly. Cook on medium heat until thick, about 15 minutes. Remove from heat and add cheeses. Stir until melted. Serve in bowls with green onions as garnish.