Spicy Potato Soup

• Meat

  • 1/2 package Bacon, cooked

• Produce

  • 2 Jalapenos
  • 3 cups Mashed potatoes

• Condiments

  • 6 tbsp Tabasco jalapeno sauce

• Baking & Spices

  • 3 shakes Creole seasoning
  • 3 tbsp Flour

• Dairy

  • 3 tbsp Butter
  • 1 Cheddar cheese, sharp
  • 3 oz Cream cheese
  • 1 cup Milk

Found on kirstenoliphant.com

Description

Ingredients

• 3 Tbs butter
• 3 Tbs Flour
• 3 oz cream cheese (I use Neufchatel)
• 1 cup milk, plus more to get to texture
• 3 cups leftover mashed potatoes
• 6 Tbs Tabasco Jalapeno Sauce, plus more to taste
• 1/2 package bacon, cooked, drained, and chopped
• 2 jalapenos, diced and de-seeded
• a few shakes of creole seasoning, or salt and pepper to taste
• sharp cheddar cheese, green onion, & cilantro for topping

Directions

• In a large soup pot, melt butter over medium heat. Add the flour and slurry until combined. You may need to turn the heat down so it doesnt burn. (NOT THAT I BURNED IT.) Add the cream cheese and stir until it begins to melt and combine with the butter/flour mixture. Pour in your milk and stir until all the ingredients begin to combine and the cream cheese is melted and incorporated. It doesnt need to be perfectly smooth, but once the mixture feels combined and not too clumpy, add in your mashed potatoes and stir. Add in the Tabasco, half of the bacon and half the diced jalapeno, reserving the rest for topping. Turn the heat down to low or a low medium. Keep on the stove until heated through. You may want to add more milk as it will thicken through time because of the butter/flour mixture. I added maybe 1/2 cup more after letting it warm for 20 or so minutes. Serve when heated through, topped with cheese, green onion, and bacon. Drizzle with more Tabasco and jalapeno if you like the kick!