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Buttermilk Potato Soup With Bacon And Roasted Jalapeño

26 faves
Nutrition per serving    (USDA % daily values)
CAL
378
FAT
50%
CHOL
15%
SOD
21%

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Ingredients for 4 servings

1 or 2 jalapeño chiles (depending on how hot you’d like it)

6 slices of uncooked bacon, diced

1 celery stalk, chopped

1/2 medium yellow onion, chopped

4 cloves garlic, chopped

4 cups chicken broth or vegetable broth

2 pounds Russet potatoes, peeled and cut into 1-inch cubes

Pinch of ground cumin

Pinch of cayenne

2 teaspoons chopped cilantro

1/2 cup buttermilk

1/2 cup half and half

Salt and black pepper to taste

Sour cream and shredded monterey jack or Muenster for serving

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