- 2 tablespoons margarine
- 1/2 cup chopped onion
- 2 1/2 pounds potatoes, peeled and chopped
- 1/2 teaspoon ground cumin
- 4 cups chicken broth
- 2 tablespoons chopped pickled jalapeno peppers (with pickling liquid)
- 1 pinch baking soda
- 2 cups evaporated milk
- 1 tablespoon salt
- 1 teaspoon ground black pepper
- Melt margarine in a large pot over medium-high heat. Saute onion in melted margarine until tender, about 5 minutes.
- Stir potatoes with the onion; season with cumin. Pour chicken broth over the potato mixture; bring to a boil, reduce heat to medium-low, place cover on the pot, and cook until the potatoes are tender, 20 to 30 minutes.
- Remove pot from heat. Stir jalapeno peppers and baking soda into the broth. Stream evaporated milk into the broth while stirring.
- Mash potatoes in the pot with a potato masher until coarsely smashed; stir. Season the soup with salt and pepper. Return pot to medium-high heat and bring soup to a simmer; reduce heat to medium-low and cook, stirring frequently, until the soup is warmed through, about 15 minutes.
04/26/2018
recipepes.com
Jalapeno-Potato Soup, recipe
PT15M
PT1H
5
455 calories
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