Jalapeno Cheddar Potato Soup

This hearty soup will become a go-to vegetarian comfort food for you and your family.  Substitute the yam and omit the potatoes for a lower carb option.  Get out your big stock pot for this crowd pleaser!

Jalapeno Cheddar Potato Soup: Serves 24 1 cup portions

Ingredients:

Vegetables:

1 container white button mushrooms

1 yam (substitute 3 carrots for lower carb)

1 sweet onion

7-8 jalapeno peppers (this makes it VERY hot, use less peppers or seed them first for less heat)

1 tablespoon minced garlic

6-7 potatoes (omit for lower carb)

Liquids and Dairy:

4 cups water

2 pints light cream (or heavy if preferred)

3 tablespoons butter

1 8oz. block of sharp white cheddar cheese

1 8oz. block of sharp yellow cheddar cheese

Spices:

1 tablespoon ground mustard

1 tablespoon thyme

1 teaspoon turmeric

salt, pepper, and cayenne pepper to taste

4 cubes of vegetable bouillon

Instructions:

Chop the mushrooms, peeled yam, onion, and jalapenos.  Melt butter in large soup pot and cook vegetables and garlic with all of the spices until very soft.

Meanwhile, peel and cut potatoes into bite size pieces and boil in separate pot until soft.  Drain.

Shred blocks of cheese.

Add 2 cups of water to the vegetable mixture (not potatoes yet) and thoroughly blend in blender or with immersion blender in pot.  After blended, add remaining 2 cups of water, cream, and cheese. Add potatoes. Stir and heat thoroughly.

Serve with bread and enjoy!

Nutrition Facts per 1 cup serving:

Calories: 220

Carbs: 11g

Fat: 16g

Protein: 5g

Fiber: 1g

Sugar: 3g