Ingredients
Units
Scale
- 2 stalks celery - diced
- 2 carrots - diced
- 1 vine ripe tomato - diced
- 1 sweet onion - diced
- 1/2 cup fresh Italian parsley - chopped
- 3 cloves of garlic - chopped
- 2 tbs. butter
- 3 tbs. olive oil
- 2 quarts chicken broth
- 1 package of Idaho Spuds Three Cheese
- 2 cups milk
- 1/2 lb. bacon - cooked to a nice crispness
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1 tsp. dried oregano
- 1/4 tsp. red pepper flakes
- 1 tsp. ground cumin
- 1 large jalapeño - grilled
- 1 red onion - sliced and grilled
- 1 lime - sliced
- Fresh Nutmeg - for grating
Instructions
- Heat a heavy sauce pot with the olive oil; add the celery, carrots, tomato, sweet onion, garlic and Italian parsley. Sauté on a medium heat; until the onion is softened and the garlic is fragrant. Add the butter to the sautéed vegetables and toss to melt.
- Add the chicken broth and the seasonings to the pot. Turn the heat to a gentle simmer and cover the pot loosely.
- Heat a small heavy frying pan and place the jalapeño in the pan to char on all sides. When this is accomplished remove the jalapeño and set aside and slice.
- Place the red onion slices in the pan to grill until a nice char is achieved and set aside.
- Empty the packet of Idaho Spuds Three Cheese into a medium sized bowl. Add the milk, one cup at a time to the bowl while stirring.
- Slowly add the creamy potatoes to the soup while stirring. Gently simmer the soup for a few minutes.
- Serve the soup topped with the grilled jalapeño, grilled red onion, bacon pieces, a small squeeze of lime juice a dash of freshly grated nutmeg and fresh ground black pepper.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Soup
