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Jalapeno-Potato Soup Recipe

Recipe by: Tina Waldher

"Perfect for a cool evening supper. This soup is a meal in itself; just pair with a crunchy dinner roll or make it the start of a spectacular meal and follow with a juicy steak or prime rib."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook40 m
  • Ready In55 m
  • 1Melt margarine in a large pot over medium-high heat. Saute onion in melted margarine until tender, about 5 minutes.
  • 2Stir 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.
  • 3Remove pot from heat. Stir jalapeno peppers and baking soda into the broth. Stream evaporated milk into the broth while stirring.
  • 4Mash 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.
Footnotes
  • Cook's Note:
  • The baking soda helps prevent curdling when adding the milk to the hot broth.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Ingredients
  • 8 servings
  • 231 cals
  • 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    231
    12%
  • Fat:
    7.9
    12%
  • Carbs:
    33.7
    11%
  • Protein:
    7.2
    14%
  • Cholesterol:
    21
    7%

Based on a 2,000 calorie diet

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