Cook bacon until crisp.
Remove bacon from pan leaving 1 tablespoon drippings in pan.
Crumble bacon, set aside.
Add carrots and next 5 ingredients to drippings; sauté until golden brown.
Stir in broth and add potato and salt; bring to a boil.
Cover, reduce heat and simmer 25 minutes or until potato is tender.
Combine flour and milk in a small bowl stirring with a whisk.
Add to pan slowly and cook over medium heat until thick, about 12-15 minutes.
Remove from heat.
Add reduced fat and Jalapeno Cheddar cheese, stirring until melted.
Serve in bowls topped with green onions and crumbled bacon.
Ingredients
Directions
Cook bacon until crisp.
Remove bacon from pan leaving 1 tablespoon drippings in pan.
Crumble bacon, set aside.
Add carrots and next 5 ingredients to drippings; sauté until golden brown.
Stir in broth and add potato and salt; bring to a boil.
Cover, reduce heat and simmer 25 minutes or until potato is tender.
Combine flour and milk in a small bowl stirring with a whisk.
Add to pan slowly and cook over medium heat until thick, about 12-15 minutes.
Remove from heat.
Add reduced fat and Jalapeno Cheddar cheese, stirring until melted.
Serve in bowls topped with green onions and crumbled bacon.
