Ingredients:

• 2 slices bacon
• 1 cup onion, diced
• 3 cloves garlic, minced
• 2 jalapeños, seeded and minced
• 3 cups Idaho® potatoes, diced
• 32 ounces chicken broth
• 12 ounces fat free evaporated milk
• 1 cup low fat sour cream
• 1 teaspoon cumin
• 1 teaspoon each sea salt and pepper
• 1 cup thin tortilla strips

Directions:

1. In a large Dutch oven, brown the bacon and add the onions, jalapeño and garlic. Sauté for about 4 minutes.
2. To the Dutch oven, add the potatoes and broth and bring to a boil. Cook until potatoes are tender. Add the milk, 1/2 cup of sour cream (retain the rest to garnish) and spices. Puree with an immersion blender.
3. Ladle into bowls and garnish if desired with a dollop of sour cream and thin tortilla strips.