Creamy Spicy Potato Soup
Servings
2Serving size
about 2 cupsThis recipe can be multiplied and makes great leftovers.
Ingredients
| 1 slice raw Bacon (diced) |
| 1 medium White onions (diced) |
| 2 Medium stalk Celery, raw (diced) |
| 2 medium Carrots, raw (peeled and diced) |
| 5 ounces Parsnips, raw (about 1 large parsnip, peeled and diced) |
| 12 ounces Red potatoes (cut into 1 inch cubes) |
| 3 cup Water |
| 1 tsp. Chili powder |
| 1/2 tsp.. Ground cumin |
| 1/2 tsp. Paprika |
| 1 to taste Black pepper |
| 1 ounce Semisoft goat cheese |
| 1 ounce Reduced fat white cheddar cheese (shredded) |
Instructions
Add the onion and cook for about 2 minutes, until the onion begin to soften.
Add the celery, carrots and parsnip. Cook for about 2 minutes, stirring frequently.
Add the potato, water, chili powder, cumin, paprika and pepper. Cover, reduce the heat to low and let the soup simmer for about 40 minutes. Stir occasionally.
When the potatoes are soft, remove the soup from the heat. Stir and let cool for about 3 minutes.
Stir in the cheeses until melted and serve.
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Special Diet Information
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Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
I loved potato soup as a kid. Growing up my mom would make it a few times a month during the winter and I always looked forward to it. This is a far different version with its spicy flavors and cheesy creaminess. But hey, at the end of the day potato soup is potato soup and this is a fun variation.