jalapeno potato soup

Name: Jalapeno Potato Soup
Yield: 16
Ingredients: 1 - onion, chopped; 1/4 cup(s) butter; 5 pound(s) potatoes, russets, peeled and cubed; 8 cup(s) chicken broth; 1 teaspoon(s) cumin, ground; 1/2 cup(s) jalapeno peppers, coarsely chopped; 1/4 teaspoon(s) baking soda; 4 cup(s) evaporated milk; pinch(es) salt; pinch(es) pepper; - sour cream; - green onions, chopped

12 Pinches

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yield 16 serving(s)

Ingredients

1 - onion, chopped
1/4 cup butter
5 pounds potatoes, russets, peeled and cubed
8 cups chicken broth
1 teaspoon cumin, ground
1/2 cup jalapeno peppers, coarsely chopped
1/4 teaspoon baking soda
4 cups evaporated milk
pinch salt
pinch pepper
- sour cream
- green onions, chopped

How To Make jalapeno potato soup

Step 1

In a large stockpot, saute onion in butter until just tender.

Step 2

Add potatoes, chicken broth, and cumin, then cover and cook until potatoes are tender (about 20 or 30 minutes).
Step 3

Remove from heat and add jalapenos, with liquid, baking soda (to prevent curdling), and evaporated milk.
Step 4

Coarsely mash potatoes in the pot with a potato masher.
Step 5

Stir well, then season with salt and pepper; return to heat and simmer for 15 minutes, stirring frequently.
Step 6

Garnish individual servings with a dollop of sour cream and a sprinkling of chopped green onions.
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