Jalapeno Potato Soup

serves 16

Ingredients

  • 1
    onion, chopped
  • sour cream
  • pinch
    pepper
  • pinch
    salt
  • 4 c
    evaporated milk
  • 1/4 tsp
    baking soda
  • 1/2 c
    jalapeno peppers, coarsely chopped
  • 1 tsp
    cumin, ground
  • 8 c
    chicken broth
  • 5 lb
    potatoes, russets, peeled and cubed
  • 1/4 c
    butter
  • green onions, chopped
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How To Make

  • 1
    In a large stockpot, saute onion in butter until just tender.
  • 2
    Add potatoes, chicken broth, and cumin, then cover and cook until potatoes are tender (about 20 or 30 minutes).
  • 3
    Remove from heat and add jalapenos, with liquid, baking soda (to prevent curdling), and evaporated milk.
  • 4
    Coarsely mash potatoes in the pot with a potato masher.
  • 5
    Stir well, then season with salt and pepper; return to heat and simmer for 15 minutes, stirring frequently.
  • 6
    Garnish individual servings with a dollop of sour cream and a sprinkling of chopped green onions.

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