Here is a recipe from the Simply Florida cookbook, developed by the University of Florida's Extension Association of Family and Consumer Sciences. The book is available online at www.simplyflorida.org. This is the modified version with less fat and sodium.

2 slices turkey bacon

1 cup chopped onion

1/2 cup chopped poblano chiles

2 tablespoons minced seeded jalapeno chile

3 garlic cloves, minced

1/2 teaspoon ground cumin

2, 16-ounce cans fat-free chicken broth

5 cups chopped peeled baking potatoes

1/2 teaspoon salt

2 1/2 cups fat-free milk

1/3 cup all purpose flour

5 ounces reduced fat jalapeno cheese

2 ounces reduced fat chedder cheese

2/3 cup chopped green onions

Cook bacon in large saucepan until brown and crisp, drain. Reserve 1 tablespoon of pan drippings. Crumble bacon. Saute onion, poblano chiles, jalapeno chile, garlic and cumin in the reserved pan drippings until golden brown. Stir in the broth, potatoes and salt and bring to a boil. Reduce heat to low and simmer, covered for 25 minutes or until potatoes are tender. Whisk in milk and flour in a bowl until blended. Gradually add milk and flour mixture to potato soup, stirring constantly. Cook over medium heat for 12 to 15 minutes or until thickened. Remove from heat and add the cheeses, stirring until melted. Ladle into soup bowls and sprinkle with equal amounts of the green onions and bacon.

Makes 10 1-cup servings.

Meg McAlpine is a Family and Consumer Sciences agent with the Nassau County Extension Service.