Buttermilk Potato Soup With Bacon And Roasted Jalapeño

Name: Buttermilk Potato Soup With Bacon And Roasted Jalapeño
Prep time: 1 h 8 min
Cook time: 1 h 8 min
Total time: 1 h 8 min
Yield: 4
Cuisine: Global
Ingredients: 6 slices uncooked bacon, diced; 118 milliliters buttermilk; 1 pinch Pinch of cayenne; 1 celery stalk, chopped; 2 teaspoons chopped cilantro; 4 cloves garlic, chopped; 1 pinch Pinch of ground cumin; 118 milliliters half and half; 4 servings Sour cream and shredded Monterey Jack or Muenster for serving; 907 grams Russet potatoes, peeled and cut into 1-inch cubes; 4 servings Salt and black pepper to taste; 946 milliliters chicken broth or vegetable broth; 1 mediums yellow onion, chopped

Buttermilk Potato Soup With Bacon And Roasted Jalapeño might be just the soup you are searching for. This recipe covers 15% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free recipe has 402 calories, 12g of protein, and 18g of fat per serving. This recipe serves 4. Autumn will be even more special with this recipe. A mixture of cream and monterey jack, russet potatoes, cilantro, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes approximately 1 hour and 8 minutes.