Jalapeno Potato Soup

Jalapeno Potato Soup Recipe

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onion, chopped
1/4 c
5 lb
potatoes, russets, peeled and cubed
8 c
chicken broth
1 tsp
cumin, ground
1/2 c
jalapeno peppers, coarsely chopped
1/4 tsp
baking soda
4 c
evaporated milk
sour cream
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.

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About Jalapeno Potato Soup

Course/Dish: Cream Soups
Other Tag: Quick & Easy

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