poppin' potato soup
For the jalapeno lovers out there! The weather will be cooling down soon for some of us and this is a perfect soup to add to your winter menu. I found this recipe and just had to try it!! My husband and I enjoyed this dish very much. Mix and match your favorite toppings and dig in!
prep time
cook time
method
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yield
Ingredients
- - 5 lbss russet potatoes, peeled and cubed
- - 1 medium onion, chopped
- - 2 tbsp butter
- - 8 cup chicken broth
- - 4 cup evaporated milk
- - ½ cup chopped pickled jalapeño peppers with juice
- - 1 tsp cumin
- - pinch of baking soda to prevent curdling
- - salt and pepper
- - garnish with shredded cheddar cheese, and chopped, green onions
How To Make poppin' potato soup
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Step 1In stock pot, saute onions in butter or margarine until just tender. Add potatoes, chicken broth, and cumin. Cover and cook until potatoes are tender, about 20 to 30 minutes. Add jalapenos, soda and milk. Coarsely mash potatoes with masher. Stir well and taste for salt and pepper. Simmer 15 minutes. Garnish with cheddar cheese, and chopped green onions. ***You can also top with sour cream, bacon, or cream cheese.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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