Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.


"Without the potato, the balance of European power might never have tilted north."
-Michael Pollan, Author

The refrigerator light goes on...

I loved potato soup as a kid. Growing up my mom would make it a few times a month during the winter and I always looked forward to it. This is a far different version with its spicy flavors and cheesy creaminess. But hey, at the end of the day potato soup is potato soup and this is a fun variation.

Reduced Fat Cheeses

Regular cheddar cheese is about 9 grams of fat per ounce. These days the lower fat versions are easy to find and full of flavor. Look for cheeses in the range of 4 to 6 grams per ounce.

Kraft produces a good sharp cheddar that is 6 grams per ounce that is marketed under the Cracker Barrel name. It is labeled "made with 2% milk, Reduced Fat." Jarlesburg brand is a very good quality Swiss cheese, which has about 6 grams of fat per ounce. Reduced Fat Cheeses 


Creamy Spicy Potato Soup

Servings = 2 | Serving size =about 2 cups

Cooking Time = 60 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6.

This recipe makes great leftovers.

1 slice bacon (diced)
1 medium onion (diced)
2 medium ribs celery (diced)
2 medium carrots (peeled and diced)
1 large parsnip (peeled and diced)
12 ounces red potatoes (cut into 1 inch cubes)
3 cups water
1 tsp chili powder
1/2 tsp ground cumin
1/2 tsp paprika
fresh ground black pepper (to taste)
1 ounce goat cheese
1 ounce reduced fat white cheddar cheese (shredded)

Place the diced bacon in a large sauce pan over medium high heat. Cook for about 2 minutes, stirring frequently.

Add the onion and cook for about 2 minutes, until the onion begin to soften.

Add the celery, carrots and parsnip. Cook for about 2 minutes, stirring frequently.

Add the potato, water, chili powder, cumin, paprika and pepper. Cover, reduce the heat to low and let the soup simmer for about 40 minutes. Stir occasionally.

When the potatoes are soft, remove the soup from the heat. Stir and let cool for about 3 minutes.

Stir in the cheeses until melted and serve.

Nutrition Facts

Serving size = about 2 cups

Servings = 2


Amount Per Serving

Calories 363 Calories from Fat 102
  % Daily Value
Total Fat 12g 18%
    Saturated Fat 5g 25%
    Monounsaturated Fat 4g  
    Trans Fat 0g  
Cholesterol 19mg 6%
Sodium 369mg 15%
Total Carbohydrates 55g 18%
    Dietary Fiber 10g 42%
    Sugars 12g
Protein 14g
Vitamin A 266% Vitamin C 61%
Calcium 19% Iron 19%
Vitamin K 42 mcg Potassium 1528 mg
Magnesium 88 mg