Spicey Potato Soup Recipe
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Shared By: annie on 11/17/08
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This recipe has been shared by a reader and has not been tested by American Profile.
I have always liked Potato Soup, but lately it seemed to be on the bland side. Living in New Mexico, I thought a little spice might add to it's taste. My family really likes this soup on a cold winters day with a pan of corn bread to go with it. Hope you and yours will enjoy it as much as my family.
Annie
Ingredients
6 slices bacon-fried crisp-ser aside
6medium potatoes-pealed and diced
1 medium onion-diced
1 carrot-diced
Chicken Broth to cover potatoes
1 cup heavy cream
6 long green chilies-roasted and pealed and diced
6slices American cheese
salt and pepper to taste
3 or 4 green onions shopped-set aside
Instructions
6medium potatoes-pealed and diced
1 medium onion-diced
1 carrot-diced
Chicken Broth to cover potatoes
1 cup heavy cream
6 long green chilies-roasted and pealed and diced
6slices American cheese
salt and pepper to taste
3 or 4 green onions shopped-set aside
Place potatoes and carrots into 2 different quart freezer bags and toss into the micro-wave oven for 3 to 5 minutes, or until done.
Place onions in soup pot with some of the bacon fat and saute.
Place potatoes and carrots into soup pot.
Add green chilies, chicken broth and heavy cream.
Simmer for 10 to 15 minutes makeing sure the vegetables are well cooked.
Add American cheese, salt and pepper to taste.
Slow simmer until the cheese is melted.
EAT AND ENJOY
Place onions in soup pot with some of the bacon fat and saute.
Place potatoes and carrots into soup pot.
Add green chilies, chicken broth and heavy cream.
Simmer for 10 to 15 minutes makeing sure the vegetables are well cooked.
Add American cheese, salt and pepper to taste.
Slow simmer until the cheese is melted.
EAT AND ENJOY
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