Jalapeno Potato Soup (#1100)

Serves
Ready
16
35
Minutes
Prep
Cook
20
Minutes
15
Minutes
Categories
Soups Side
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Ingredients

  • 1 medium Onions chopped
  • 1/4 cup Margarine
  • 5 pounds Russet Potatoes peeled and cubed
  • 8 cups Stock vegetable
  • 1 tsp Cumin ground
  • 1/2 cup Jalapeño Pepper coarsely chopped
  • 1 pinch Baking Soda * see note
  • 4 cups Evaporated Milk
  • 1 Salt And Black Pepper to taste
  • 1 Sour Cream
  • 1 Scallions, Spring Or Green Onions

Directions

  1. In a large stockpot, sauté onion in butter or margarine 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.
  7. Serves 16 to 18.
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