Creamy Jalapeño Garlic Potato Soup

Ingredients

• 6 slices bacon, chopped
• 1 yellow onion, diced
• 2 tablespoons flour
• 2 teaspoons Minnezona Jalapeño Garlic Seasoning
• 4 cups chicken broth
• 2 lb Yukon Gold potatoes, diced
• 1½ cups whole milk
• 1 cup heavy cream
• 1½ cups shredded cheddar
• 3 green onions, sliced

Directions

1. Cook bacon in a Dutch oven until crisp. Remove bacon and leave about 2 tablespoons drippings.
2. Cook onion in drippings 5 minutes. Stir in flour and Jalapeño Garlic Seasoning for 1 minute.
3. Gradually whisk in broth. Add potatoes and simmer 15–20 minutes until tender.
4. Mash some potatoes directly in the pot for a thicker texture.
5. Reduce heat and stir in milk and cream. Warm gently without boiling.
6. Remove from heat and stir in cheddar. Top bowls with bacon and green onion.

Recipe Notes

• Do not boil vigorously after adding dairy.
• Freshly shredded cheddar melts more smoothly.
• For a thicker soup, mash more of the potatoes before adding milk.