Jalapeno Potato Soup

[Guest guest]

This is an excellent soup with a bite to it.

Felicia

 

Jalapeno Potato Soup

 

1 medium onion, chopped

5 pounds russet potatoes, peeled and cubed

1 teaspoon cumin

pinch of baking soda to prevent curdling

4 cup low fat or regular evaporated milk

garnish with sour cream and chopped, green onions

1/4 cup butter or marg.

8 cups broth

1/4 to 1/2 cup chopped pickled jalapeno peppers with

juice

salt and pepper to taste

 

In stock pot, sauté onions in butter or margarine

until just tender. Add potatoes, broth, and cumin.

Cover and cook until potatoes are tender, about 20 to

30 minutes. Add jalapenos, soda and milk. Coarsely

mash potatoes with masher. Stir well and taste for

salt and pepper. Simmer 15 minutes. Garnish with sour

cream and chopped green onions. Serves 10 to 12.

 

 

 

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