Spicy Scalloped Potato Soup

Ready in 1 hour 20 minutes
Complexity: Station Chef
Serves 60 People

A satisfying meal with a little kick to it! Great for chilly days.

Spicy Scalloped Potato Soup
Serves: 60 8-oz. servings
A satisfying meal with a little kick to it! Great for chilly days.
  • 2.54 lbs (1 carton) Idahoan® SLICES Scalloped Potatoes
  • 1 lb bacon, cut into 1" pieces
  • 18 oz (2 large onions) Spanish onions, halved and thinly sliced
  • 12 oz low-fat mozzarella, cut into ¼" cubes
  • 9 Tbsp butter
  • 1 cup all-purpose flour
  • 6 cups milk
  • 144 oz low-sodium chicken broth
  • 18 oz pepper Jack cheese
  • 2¼ tsp chipotle powder (more or less depending on desired heat level)
  1. Prepare and bake Idahoan® SLICES Scalloped Potatoes in hotel pan according to package instructions.
  2. In large saucepan/small stock pot, cook bacon until crispy.
  3. Add onions and butter into remaining fat from bacon and cook until onions are soft and translucent.
  4. Add flour and cook for several minutes, making a roux.
  5. Add milk; bring to a boil while stirring. Once it is thickened, add broth and bring to boil.
  6. Stir in baked potatoes. (Potatoes at this point can be hot or cold.) Simmer for 30 minutes, stirring often.
  7. Add Pepper Jack cheese and chipotle powder. Stir until cheese is melted. Hold hot. Serve.


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