Spicy Hot Potato Soup

1. Fry bacon in pan until crisp. Remove bacon from pan, leaving 1 tablespoon drippings in pan.
2. Crumble bacon; set aside.
3. Add next 6 ingredients to pan; sauté until golden brown.
4. Stir in broth, potatoes and salt; bring to a boil.
5. Reduce heat; cover and simmer 20 to 25 minutes or until potatoes are tender.
6. Combine flour and milk in a small bowl, whisking until smooth. Gradually stir into soup.
7. Cook over medium heat until thick, stirring occasionally, about 8 to 10 minutes. Remove from heat.
8. Add cheddar cheeses, stirring until melted.
9. Serve in bowls and top with green onions and crumbled bacon.

Tips + Tricks:

• For a great time saver, a 2-pound bag of frozen Southern-style hash brown potatoes may be substituted for the fresh potatoes with no loss of quality.
• If fresh poblano or Anaheim chiles are not available, substitute 2 (4-ounce) cans roasted and peeled green chiles, mild or medium. Add to soup when adding broth.