Jalapeno Potato Soup
1 medium onion -- chopped 1/4 cup margarine 5 pounds russet potatoes -- peeled and cubed 8 cups chicken broth 1 teaspoon ground cumin 1/2 cup jalapeno chiles - coarsely chopped 1 p...
Ingredients
- 1medium onion -- chopped
- 1/4cupmargarine
- 5poundrusset potatoes -- peeled and cubed
- 8cupchicken broth
- 1teaspoonground cumin
- 1/2cupjalapeno chiles - coarsely chopped
- 1pinchbaking soda -- * see note
- 4cupevaporated milk
Directions
- 1
1 medium onion -- chopped 1/4 cup margarine 5 pounds russet potatoes -- peeled and cubed 8 cups chicken broth 1 teaspoon ground cumin 1/2 cu
- 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 sal 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
This is one of the owner's newest soup recipes and is fast becoming a favorite of their customers
- 8
In fact, Gourmet Magazine requested this recipe! "What's Cooking in San Antonio" web page (April, 1996)