jalapeno potato soup
No Image
►
yield
16 serving(s)
Ingredients For jalapeno potato soup
-
1onion, chopped
-
sour cream
-
pinchpepper
-
pinchsalt
-
4 cevaporated milk
-
1/4 tspbaking soda
-
1/2 cjalapeno peppers, coarsely chopped
-
1 tspcumin, ground
-
8 cchicken broth
-
5 lbpotatoes, russets, peeled and cubed
-
1/4 cbutter
-
green onions, chopped
How To Make jalapeno potato soup
-
1In a large stockpot, saute onion in butter until just tender.
-
2Add potatoes, chicken broth, and cumin, then cover and cook until potatoes are tender (about 20 or 30 minutes).
-
3Remove from heat and add jalapenos, with liquid, baking soda (to prevent curdling), and evaporated milk.
-
4Coarsely mash potatoes in the pot with a potato masher.
-
5Stir well, then season with salt and pepper; return to heat and simmer for 15 minutes, stirring frequently.
-
6Garnish individual servings with a dollop of sour cream and a sprinkling of chopped green onions.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT