Loaded potato soup with FCC hatch spice blend
2 pounds potatoes peeled, cleaned, and cut into bite-sized pieces. (I used russets)
4 slices thick-cut bacon
1 yellow onion
2 tbsp butter
1 tbsp chicken base
2 tbsp garlic minced
1/4 cup flour
1 1/2 tsp FCC Hatch Spice Blend
3 cups low sodium chicken broth
1 cup 2% milk
1 cup heavy cream
Garlic powder, onion powder, salt, pepper to your taste
8 oz shredded cheddar
Garnish with more cheese, scallions, sour cream
In a Dutch oven or heavy bottom pot, place bacon cut into small pieces and cook until fat is rendered. With a slotted spoon, remove bacon and place on paper towels. Keep bacon fat.
Add onions to bacon fat and sauté until the onions are soft.
Add chicken base and flour, cook about a minute to make a roux.
Add broth and milk and cream along with diced potatoes, heat 'til boiling, then cook about 15-20 minutes until the potatoes are tender.
Season to taste.
I added about a 1/2 tsp of each: salt, pepper, onion powder, and garlic powder. I used 1 1/2 tsp FCC Hatch Spice Blend
I blended up some of the potatoes but left it chunky.
Add the cheese and stir until melted. Add 2/3 of the bacon
Serve it up and garnish it with extra bacon, sour cream, and scallions. I hope you enjoy!
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