Jalapeño Cheese Baked Potato Soup

Serve this easy to make soup at your football bowl parties. Keep warm in a slow cooker, so you don’t miss a play! Serve with a tossed salad and artisan bread.

2 very large or 4 medium-sized, unpeeled potatoes; baked, cooled, and cubed (Yukon Gold, or Russet, or combination)
3 slices bacon (cooked, drained, and chopped into small pieces)
1/3 cup Country Cream butter
1/3 cup flour
3 1/2 cups Longmont Dairy whole milk
1/2 cup chicken broth
2 green onions, chopped
1/2 cup Tillamook sharp or medium cheddar cheese, shredded
1/2 cup Longmont Dairy Select Jalapeño Cheese, shredded
1/4 cup sour cream
1/4 tsp. cayenne
1/2 tsp. salt
1/2 tsp. pepper

Bake potatoes until tender. Cool and cube in 1/2-inch squares. While the potatoes are baking, fry the bacon, drain, and chop into small pieces. Melt butter in a medium-sized saucepan. Stir in flour, continually mixing together with the butter until smooth.

Gradually add Longmont Dairy milk and chicken broth, stirring constantly until the mixture has thickened. Add cubed potatoes. Bring to a gentle boil, stirring constantly.

Add chopped green onions and simmer for about 10 minutes. Add the pieces of cooked bacon, cheese, sour cream, cayenne, salt, and pepper.

Stir until cheese is melted and soup is hot. Do not boil soup after the sour cream and cheese have been added.
Serves 6. Recipe may be doubled.

Recipe inspired by Colorado Proud. www.colorado.gov
MOOO News, September 2011