Jalapeno Potato Soup
This delicious and flavorful soup will for sure spice you up, feel free to reduce or increase the amount of jalapenos according to your own taste.
Yield
16 servingsPrep
20 minCook
15 minReady
40 minLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
onions
chopped |
|
| ¼ | cup |
margarine
|
|
| 5 | pounds |
russet potatoes
peeled and cubed |
|
| 8 | cups |
stock
vegetable |
|
| 1 | teaspoon |
cumin
ground |
|
| ½ | cup |
jalapeño pepper
coarsely chopped |
*
|
| 1 | pinch |
baking soda
* see note |
*
|
| 4 | cups |
evaporated milk
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | x |
sour cream
|
*
|
| 1 | x |
scallions, spring or green onions
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
onions
chopped |
|
| 59 | ml |
margarine
|
|
| 2.3 | kg |
russet potatoes
peeled and cubed |
|
| 1.9 | l |
stock
vegetable |
|
| 5 | ml |
cumin
ground |
|
| 118 | ml |
jalapeño pepper
coarsely chopped |
*
|
| 1 | pinch |
baking soda
* see note |
*
|
| 946 | ml |
evaporated milk
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | x |
sour cream
|
*
|
| 1 | x |
scallions, spring or green onions
|
*
|
Directions
In a large stockpot, sauté onion in butter or margarine until just tender.
Add potatoes, chicken broth, and cumin, then cover and cook until potatoes are tender (about 20 or 30 minutes).
Remove from heat and add jalapenos, with liquid, baking soda (to prevent curdling), and evaporated milk.
Coarsely mash potatoes in the pot with a potato masher.
Stir well, then season with salt and pepper. Return to heat and simmer for 15 minutes, stirring frequently.
Garnish individual servings with a dollop of sour cream and a sprinkling of chopped green onions.
Serves 16 to 18.
