Potato Soup Recipes
Bacon Baked Potato Soup
- 3/4 cup chopped Leek, washed well and drained
- 4 large Garlic cloves, chopped coarse
- 1 tablespoon Olive Oil
- 1 (1/2 pound) russet Pre-Baked Potato
- 2 1/2 cups Chicken Broth
- 3 tablespoons Heavy Cream
- 1 1/2 tablespoons minced Fresh Chives, Bacon Bits, and
- Sour Cream
In a heavy saucepan cook the leek and the garlic with salt and pepper to taste in the oil over moderately low heat, stirring, until the leek just begins to soften, add the potato, peeled and cut into 1-inch pieces, and the broth and the heavy cream, and simmer the mixture, covered, for about 10 minutes. At this point you can also add some grated cheddar cheese into the soup if you like. When serving, add a dollop of sour cream on top and in the center of the soup. Garnish with bacon bits and chives.
Creamy Garlic Potato Soup
- 4 (12 ounces) 99% Fat-Free Chicken Broth
- 2 (12 ounces) Evaporated Skim Milk
- 5 pounds Russet Potatoes, peeled and cubed
- 5 1/2 cups chopped Yellow or White Onion
- 8 slices cooked, crumbled Bacon
- 1 slice Ham Steak, chopped into 1/2" pieces
- 2 teaspoons diced Garlic
- 3 Bay Leaves
- 1 teaspoon Celery Seed
- 1 pint Whipping Cream
- 1/3 cup chopped Fresh Parsley
- For garnish:
- shredded Sharp Cheddar Cheese
- chopped Green Onion
Saute the onions and garlic in butter or margarine over medium heat until translucent. Scrape them into the soup kettle, and turn on the heat to medium. Pour in the chicken broth and evaporated milk. Put in the potato pieces, bacon, ham pieces, bay leaves, celery seed and whipping cream. Bring to boil, and simmer until the potato is tender. Mash a dozen or so potato chunks against the side of the kettle and stir the pot to thicken the soup (you can mash more to make it thicker). Throw in the parlsey and stir, and return pot to simmer. Cut up some good rich bread, ladle the soup into your bowl. Sprinkle cheese and green onion on top to taste.
- 2 1/2 cups Leeks (white part), thinly sliced
- 1 medium Onion, thinly sliced
- 1/4 cup Butter
- 5 medium Potatoes, thinly sliced
- 4 cups Chicken Broth
- 2 teaspoon Salt
- 2 cup Milk
- 2 cup Light Cream
- 1 cup Whipping Cream
- Snipped Chives
Cook leeks and onion in butter until tender, but not brown. Add potatoes, broth and salt. Cook, covered 35 to 40 minutes. Rub through fine sieve; return to heat, add milk and light cream. Season to taste. Bring to boiling. Cool; rub through very fine sieve. When cold, add whipping cream. Chill before serving. Garnish with snipped chives. Makes 10 servings.
Potato Piquillo Soup
- 2 tablespoons Butter
- 1 small Onion, chopped
- 12 ounces (about 20) Piquillo Peppers
- 1 teaspoon Salt
- 1/2 teaspoon Fresh Ground Black Pepper
- 1-2 Garlic cloves, minced
- 3 cups Chicken (or Vegetable) Stock
- 4 small Yukon Gold or 6-8 small Red New Potatoes, unpeeled, chopped
- 1/2 cup Crème Fraiche or Sour Cream
- 2 ounces Manchego Cheese, grated (1/2 cup)
- 1/2 cup Whipping Cream
In a heavy Dutch oven or stockpot, melt butter over moderate heat and sauté the onions, half of the piquillos, salt and pepper until the onions turn a light golden color, 5 to 7 minutes. Stir in the garlic and cook briefly just to release the aroma, 1 to 2 minutes.Pour in the stock, add the potatoes and bring to a boil. Reduce to simmer and cook until the potatoes are tender, about 20 minutes. Puree in a food processor or blender just until smooth, being careful not to over-process. Overworking will result in a gummy soup. Return to the pot, stir in the crème fraiche or sour cream and bring just to a boil. Julienne half of the remaining piquillos. Reserve 1 tablespoon julienned piquillos for garnish, and stir the remaining julienned piquillos into the soup.Puree the remaining whole piquillos in a mini-processor and put in a bowl. Whip the cream until soft peaks form and genlty fold in the pureed piquillos and grated Manchego.Divide hot soup into bowls, top each with a dollop of the piquillo cream and reserved julienned piquillos and serve.
Spicy Hot Potato Soup
- 2 slices Bacon
- 1 cup chopped Carrots
- 1 cup chopped Poblano Chilies
- 1 cup chopped Onion
- 2 tablespoons seeded and minced Jalapeno Pepper
- 3 cloves Garlic, minced
- 1/2 teaspoon Ground Cumin
- 5 cups diced peeled Baking Potatoes
- 2 (14 1/2 ounces) cans Fat-Free Chicken Broth
- 1/2 teaspoon Salt
- 1/3 cup Flour
- 2 1/2 cups Skim Milk
- 5 ounces grated Jalapeno Cheddar
- 2 ounces Light Cheddar
- 2/3 cup chopped Green Onion
In large pot, cook bacon until crisp. Transfer to paper towel and set aside. Discard all but 1 tablespoon fat from pot. Add carrots, poblanos, onion, jalapenos, garlic and cumin; sauté until golden brown. Add potatoes, chicken broth and salt. Bring to boil. Reduce heat to maintain gentle simmer, cover pot and cook for 25 minutes, or until potatoes are tender.In bowl, gradually whisk milk into flour until mixture is smooth. Slowly whisk milk mixture into soup. Cook over medium heat, stirring occasionally, until soup is thickened, about 12 minutes. Remove pot from heat. Add cheeses, stirring until melted.Crumble reserved bacon. Ladle soup into bowls and top with bacon and green onion.
Baked Potato Soup Recipe
- 1 medium bulb garlic, 1/4" cut off top
- 6 large baking potatoes (3 lbs.), rinsed, pierced once w/ fork
- 4 1/2 cups chicken broth
- 1/2 teaspoon ground pepper
Accompaniments: crumbled cooked turkey, bacon, shredded low-fat cheese, low-fat sour cream, minced scallions
Heat oven to 400°F. Wrap whole garlic bulb tightly in foil. Put garlic and potatoes in oven. Bake garlic 45 minutes or until soft when squeezed. Remove and let cool. Continue baking potatoes until tender when pierced, about 15 minutes. Unwrap garlic and squeeze pulp from bulb into a 4-quart pot. Peel 3 of the hot potatoes, add to garlic in pot and mash until nearly smooth. Gradually stir in chicken broth and pepper until blended. Place over medium heat and cook until hot, stirring occasionally. Meanwhile, cut remaining potatoes (with skin) in 3/4" pieces. Stir into soup and cook until heated through. Serve with some or all accompaniments
Spicy Sausage and Potato Soup
Cajun style sausage spices up this tasty potato soup, or use your favorite smoked sausage in this recipe. Serve this potato soup with biscuits or crusty rolls and a salad for a delicious lunch or dinner.
- 3 tablespoons butter
- 1 cup chopped onion
- 1/2 cup chopped celery
- 12 to 16 ounces andouille sausage or other smoked sausage
- 1/4 cup flour
- 1/2 cup chopped green onions
- 1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley flakes
- 1 teaspoon dried leaf basil
- 1 teaspoon salt, or to taste
- 1/4 teaspoon ground black pepper
- 3 cups chicken broth
- 2 pounds baking potatoes, peeled and diced
- 1 1/2 cups heavy cream
In a large skillet over medium-low heat, melt the butter. Add the onion, celery, and diced sausage; sauté until the vegetables are tender and sausage is lightly browned. Stir in the flour until smooth and well-blended; stir in green onions, parsley, basil, salt and pepper.
Continue cooking, stirring, for 1 minute. Blend in the chicken broth. Add the diced potatoes, cover, and simmer for 25 minutes, or until potatoes are tender. Stir in the heavy cream and continue cooking until heated through.
Potato Soup With Country Ham and Cheese
Serve this flavorful potato soup with crusty bread or corn muffins.
- 6 tablespoons butter
- 3 leeks, white only, thinly sliced
- 6 to 8 ounces diced country ham, or smoked ham
- 1/2 cup all-purpose flour
- 3 cups chicken broth
- 4 cups diced peeled baking potatoes
- 1 tablespoon fresh chopped parsley, or 1 teaspoon dried parsley flakes
- 2 teaspoons fresh or freeze-dried chopped chives, optional
- freshly ground black pepper, to taste
- 2 cups half-and-half or whole milk
- 1 cup shredded sharp Cheddar cheese
- salt, to taste
Heat butter in a large saucepan over medium-low heat. Add sliced leeks and country ham. Sauté, stirring frequently, until leeks are tender. Add flour and stir until well blended. Add the chicken broth and stir over medium heat until thickened and bubbly.
Add potatoes; bring to a simmer. Reduce heat to medium-low, cover, and simmer until potatoes are tender, about 20 minutes. Add parsley, chives, if using, and pepper, to taste. Add half-and-half or milk and cheese; stir until cheese is melted. Taste and add salt if necessary.
Potato Leek Soup
- 3 leeks
- 4 potatoes, quartered
- 1/4 cup butter
- 1/2 cup milk
- 1/2 cup light cream
- 1 qt. water or chicken stock
- 1/4 teaspoon fresh chopped chervil
- 2 T each chopped celery and shallots
- 1/8 teaspoon celery seed
- parsley to garnish
- Peel and quarter the potatoes
Prepare the leeks by removing the green portions, reserving for another use if desired. Cut down the center lengthwise and wash thoroughly. Chop the white portions finely and sauté lightly with the chopped shallots in half the butter for 5-7 minutes. Add 1 quart of water or chicken stock, 1/2 teaspoon of salt, celery, the quartered potatoes, and simmer 20-25 minutes. Remove potatoes and leeks to a small bowl, reserving using a potato masher, mash to a puree in return the puree to the cooking water. Stir in the milk, cream, and remaining butter, reheating one minute if needed. Season to taste with salt and pepper. Garnish with parsley and croutons.
Potato Cheese Soup
- 4-5 large potatoes
- 1 cup sour cream
- 2 cans cheddar cheese soup
- 2 1/2 cups Milk
- Salt and pepper
- Beef bouillon
- Garlic powder
Peel and cut potatoes into cubes. Boil potatoes until soft and drain potatoes. With potatoes in pan add soup and sour cream. Gently mix until blended. Add milk into potato mixture until combined liquid barely covers potatoes. Add salt, pepper, beef bouillon, and garlic to taste. Heat on medium heat until soup is warm enough to eat. DO NOT BOIL.
Beef and Potato Soup
- 1 lb ground beef/chuck
- 7-10 potatoes (peeled and sliced into about 1 inch cubes)
- 2 cans cream of mushroom soup
- 2 cans beef broth
- 1 16 oz. sour cream
- 1 chopped onion
Boil potatoes for about 20 minutes or until soft. Meanwhile, brown beef and onions. Drain. Add cream of mushroom soup, broth and heat to boiling. Reduce heat to low/med. Add sour cream. Cover and simmer for 10 minutes. Drain potatoes and add to pot. Let simmer until ready to serve. This makes a very thick soup but it is delicious!
Southern Potato Soup
- potatoes, boiled and drained
- 1/2 pack of bacon, fried
- 1 large onion, chopped
- 1/2 galllon whole milk
- 2 tbs cornstarch (optional)
Boil potatoes, drain and rinse under water - fry bacon in the pot you plan to cook soup in. Remove bacon, set aside and add onion. Cook until tender. Pour in milk. If you want a thicker soup, add 3 tbs of cornstarch in a separate container, combine with milk and stir until thick, then and add the rest of the milk. This is great with Jiffy sweet cornbread.
Potato Artichoke Cream Cheese Soup
- 2 tablespoons extra-virgin olive oil
- 2 small yellow/white onions-chopped (you could use leeks too)
- 1 clove garlic, minced
- 2 medium potatos, peeled and chopped
- 1 (8-ounce) package frozen artichoke hearts, thawed or 1 can artichokes (in water) drained
- 4 cups chicken stock
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 block softened cream cheese (regular or reduced fat)
- 2 tablespoons chopped chives or scallions, for garnish
Heat olive oil in a heavy, large pot over medium heat. Add the onions and the garlic; stir. Add the potatoes and cook for 5 minutes, stirring often. Add the artichokes, stock, cream cheese, and salt and pepper. Cook until the vegetables are tender, about 20 minutes. Using a handheld immersion blender, or in a blender in batches (only fill blender 1/2 way and make sure the lid is vented so it doesn't explode all over the kitchen :), puree the soup. Sprinkle with a little chopped chives or scallion and serve!
Grandma's Potato Soup
- 1 1/2 cup milk
- 1 onion
- 7 baby carrots
- 2 potatoes
- salt and pepper
Chop the onions and carrots and place in a sauce pan. Peel and dice the potatoes and add to sauce pan. Pour over enough water to cover the vegetables, add salt and pepper as needed. Cook over high heat until vegetables have boiled down to a simmer, then remove from heat. Add milk and stir.
Potato Leek Soup in a Breed Bowl
- 3 potatoes, coarsely chopped
- 2-3 leeks, white part only
- 2 cans chicken broth
- Salt to taste
- 1 - 1 1/2 c. milk
Slice leeks lengthwise and clean. Bring potatoes, leeks, and broth to a boil. Reduce heat and simmer until potatoes are tender, about 20 minutes. Puree mixture in food process or until smooth. Return to pan, add milk and heat.
- 4 sm. sour dough rounds
- 2 cloves garlic, halved
- 1/4 - 1/2 c.
- Parmesan cheese, grated
Remove the top third of each loaf and scoop out center, leaving 1/2" all around. Rub inside of round with cut side of garlic and sprinkle with 1 to 2 tablespoons Parmesan. Place rounds on baking sheet. Bake at 350 degrees until browned. Divide soup between the four bowls.
Sweet Potato Soup
- 6 lg. sweet potatoes
- 2 sm. containers plain yogurt
- 1 can chicken broth (College Inn brand)
- 1 tsp. nutmeg
- 1 lg. white onion
- 3 tbsp. butter
- 1 shot glass sherry
Cook sweet potatoes, either in oven or microwave. Scoop sweet potato meat of each potato and place in food processor. Turn into puree; add chicken broth and yogurt to mixture. Separately saute chopped onion in butter until clear. Add sweet potato mix and onion in large pot and heat until bubbles form on side. Then simmer for about 20 minutes. Add sherry and nutmeg and simmer for another 15 minutes. Serve warm and in small quantities; it is very rich and even sweet potato haters will love this soup.
Bacon and Cheese Potato Soup
- 1 lg. onion
- 1/2 c. chopped red or green pepper
- 1 jar (2 oz.) Horme
- l 100% real home-style bacon pieces
- 2 tbsp. butter
- 4 med. potatoes, peeled & diced
- 2 c. chicken broth or bouillon
- 1 c. milk
- 1 container (10 1/2 oz.) cheese snack
- Black pepper to taste
Saute first 3 ingredients in butter in saucepan. Add potatoes and broth. Bring to a boil; reduce heat. Cover; simmer 15 minutes or until potatoes are tender. Stir in milk, Cheese Snack and pepper. Cook over low heat until Cheese Snack is melted and soup is hot, stirring occasionally. Sprinkle with parsley.
Cheese & Potato Wild Rice Soup
- 1/2 c. wild rice, uncooked
- 1 1/2 c. water
- 1/2 lb. bacon, cut in pieces
- 1/4 c. onion, chopped (optional)
- 2 cans (10 3/4 oz.) cream of potato soup
- 1 qt. milk
- 2 1/2 c. grated cheese - Colby, Longhorn or American
Simmer rice and water in covered saucepan until rice is fluffed and tender. Fry bacon and optional onion, drain on paper towel. Dilute potato soup in large saucepan with 1/2 can water and 1/2 can milk. Stir into soup: 1 quart milk, bacon, (onion), cheese and rice. (Rice can be drained first or any remaining liquid can be put in with the rice.) Heat, stirring until cheese is melted. Note: Quantity of rice, bacon or cheese can be increased to suit your own taste.
Broccoli-Potato Cheese Soup
- 1/2 or 3/4 c. chopped onion
- 4 or 5 peeled and chopped raw potatoes
- 1 can cream of chicken soup
- 16 oz. pkg. frozen chopped broccoli
- Approx. 1/2 c. milk
- 1/2 lb. Velveeta cheese
Saute onion in butter. Add potatoes, soup and 2 cans water. Cook until potatoes are done. Add broccoli and milk. When broccoli is done, add chunks of cheese. When cheese is melted, its done.
Lipton Onion Soup Potatoes
- 6 med. potatoes with skins on
- 1 pkg. Lipton onion soup
- 1/4 lb. butter
- 1 c. water
Slice potatoes in casserole and sprinkle with onion soup. Stir. Add butter and water. Bake at 350 degrees for 1 hour, uncovered. These potatoes can also be made in the microwave; cook for 15 minutes on High power.
Potato Halibut Soup
- 1 lb. potatoes, pared
- 1 lg. onion, quartered
- 1 1/2 qt. chicken broth
- 1 tsp. dill weed
- 2 lb. halibut fillets, cut in 1" pieces
- 1 med. mild red onion
- Salt & white pepper to your taste
- Dill weed for garnish
- Seasoned uncooked red onion, top soup
Combine potatoes and onion into large saucepan. Add broth and dill weed. Bring to a boil and simmer covered until vegetables are almost tender (about 10 minutes). Add fish pieces and simmer covered until fish flakes when tested with a fork (about 3 minutes). Slice red onion into small bowl. Ladle soup into serving bowls; top with spoonful of uncooked onion. Season with salt, pepper and dill weed. Makes 6 servings.
Potato Chicken Soup
- 6 slices bacon, cut in 1 inch pieces
- 2/3 c. onion, chopped (frozen or chives)
- 2 med. potatoes, peeled and diced
- 1 c. water
- 3/4 tsp. salt
- 2 (10 1/2 oz.) cans cream of chicken soup
- 2 1/2 c. milk
- 2 tbsp. chopped parsley
In a large saucepan, fry bacon until crisp. Remove from pan and set aside. Pour off all but three tablespoons of fat. Add onions and cook slightly, add potatoes, water and salt. Cover and cook for 10 minutes or until potatoes are tender. Mash slightly if desired. Blend in undiluted soup and milk. Heat, but do not bring to a boil. Makes 4 to 6 servings.
Apple and Potato Soup
- 4 tablespoons butter
- 2 leeks (white part), cleaned and sliced
- 5 cups apples (tart ones, like Granny Smith), peeled, cored, and chopped
- 6 cups chicken stock
- 2 cups potatoes, peeled and chopped
- 1 cup heavy cream
- 2 teaspoons Calvados (or apple brandy)
- 1/8 teaspoon cinnamon
- salt and white pepper to taste
- 1/2 apple, diced (for garnish)
Sauté the leeks in the butter over medium heat, covered, for 3-4 minutes. Toss in the apples and cook, uncovered, for about 5 minutes--coating them well with the butter. Pour in the stock, add the potatoes, and bring to a boil. Reduce heat and simmer for 45 minutes.
When the apples and potato are soft, puree in a blender--solids first--until smooth. Return to the saucepan, then stir in heavy cream, Calvados, and cinnamon. Season to taste.
Refrigerate if you are going to serve cold--in which case you will want to over-season a bit. Sauté the apple dice garnish in 2 Tablespoons of butter, then let drain on paper towels until you are ready to serve.
When ready to serve, ladle into soup bowls (reheat first, if you are serving hot) and top with the apple dice garnish. Serve chilled or hot.
Autumn Potato Soup
- 3 medium-sized potatoes, peeled and chopped
- 1 small onion, diced
- 1 cup water
- 1 teaspoon salt
- 3 cups milk
- 3 tablespoons butter, melted
- 2 tablespoons flour
- 1 cup shredded Swiss cheese
Place potatoes, onion and water in a heavy saucepan, and bring to a boil. Simmer, covered, until potatoes are tender. Remove from heat and mash potatoes a bit; stir in milk. Mix butter and flour together till no lumps remain; (I use a little tiny whisk) add to potato mixture. Cook over medium heat, stirring constantly, until thickened. Remove from heat and stir in cheese.
Basil Potato Soup
- 1 tablespoon Olive Oil
- 3 cups Diced Leeks
- 3 cups Peeled Diced Red Potato
- 2 cups Water
- 2 tablespoons Dry White Wine
- 2 Vegetarian Bouillon Cubes
- 4 cups Nonfat Soy Milk Or Nonfat Milk
- 1/4 cup Minced Fresh Basil
- 1/4 teaspoon Salt
- 1/4 teaspoon Pepper
Heat oil in Dutch oven over med-high heat. Add leek and potato, saute 5 minutes. Add water, wine, and bouillon; bring to a boil. Cover, reduce heat and simmer 25 minutes or until vegetables are tender.
Coarsely mash potato mixture using a potato masher. Add soy (or nonfat) milk and remaining ingredients; cook over low heat 10 minutes or until thoroughly heated (do not boil).
Black Bean and Potato Soup
- 16 ounces canned black beans, drained
- 2 potatoes, washed and diced
- 1/2 pound cooked ham, cut in pieces
- 6 cups beef broth
- 1/4 cup dried chopped onions
- 4 ounces can chopped jalapeno peppers or mild chili peppers
- 1 clove garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground oregano
- 1 teaspoon ground thyme
- 1/8 teaspoon ground cloves
- Garnish: sour cream and chopped tomatoes
In crockpot, combine beans, potatoes, ham, broth, onion, peppers, garlic, cumin, oregano, thyme and cloves. Cover and cook on LOW 8 - 10 hours or on HIGH 4 - 5 hours. Serve. Garnish bowls with sour cream and chopped tomatoes if desires.
Cabbage Potato Soup
- 2 Baking potatoes, peeled And chunked
- 1 medium Onions, peeled and chunked
- 1 pound Cabbage, chunked
- 8 Frankfurters, (2 per Person) optional
- 2 tablespoons Vegetable oil
- 2 cups Milk
- Salt and pepper, to taste
Put potatoes, onions, and cabbage in a roomy pot (the vegetables should take less than 1/2 the depth of the pot). Add water to barely cover. Bring to a boil; reduce heat, cover, and simmer until the potatoes are done (a fork pierces easily)--about 20 minutes.
Split frankfurters lengthwise then cut each half into quarters. Heat the oil in a heavy skillet; add frankfurters and cook until nicely browned.
Drain the vegetables and return to the pot. Add the milk and the browned frankfurters and heat to serving temperature. Add salt and pepper to individual taste. Serve with cornbread, biscuits, or hot buns.
Canadian Bacon Potato Soup
- 2 medium onions, chopped
- 4 medium potatoes, peeled and quartered
- 2 cups chicken broth
- 1 can (12 oz. size) fat-free evaporated milk
- 5 slices Canadian bacon, chopped
- 1 packet butter flavored granules
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 7 tablespoons fat-free sour cream
- 1/3 cup minced chives
In a large saucepan or Dutch oven coated with nonstick cooking spray, saute onions until tender. Add potatoes and broth; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until potatoes are very tender. Set aside 1 cup potato mixture.
Puree remaining mixture in batches in a blender or food processor; return to the pan. Stir in the milk, Canadian bacon, butter flavored granules, salt pepper and reserved potato mixture. Heat through (do not boil). Garnish each serving with with 1 tablespoon sour cream and sprinkle with chives.
Creamy Cauliflower and Pototo Soup
- 6 cups cauliflower, separated into flowerets
- 3 medium potatoes, peeled & diced
- 2 cans low sodium chicken broth (14.5 oz. size)
- 2 1/4 teaspoons salt (may want to use less)
- 2 tablespoons margarine
- 2 ribs celery, diced
- 1 small-med yellow onion, diced
- 8 baby carrots, sliced thin
- 3 cups half & half
- 1/4 teaspoon white pepper*
- parsley (for garnish)
In dutch oven, heat to boiling cauliflower, potatoes, chicken broth & salt. Once it is boiling, reduce heat to low and simmer until cauliflower & potatoes are tender.
Meanwhile, saute onion, celery & carrots in the margarine until tender, about 15 minutes. Flour can be dusted over the vegetables to assist in thickening your final soup.
When potato/cauliflower mixture is tender, mash into smaller pieces. Use potato masher, slotted spoon or pastry blender. Let mixture remain lumpy; I don't recommend pureeing it, but you can. Add the vegetable mixture, half & half and the white pepper. Bring soup to boiling over medium heat. Garnish with parsley. Serve.
When serving, can garnish additionally with shredded cheese, sliced green onions and bacon bits, if desired.
*White pepper is not just for aesthetics. It is a lot milder than regular pepper.
Jalapeno Potato Soup
- 1 medium onion, chopped
- 5 pounds russet potatoes, peeled and cubed
- 1 teaspoon cumin
- 1 pinch of baking soda to prevent curdling
- 4 cups evaporated milk
- garnish with sour cream and chopped, green onions
- 1/4 cup butter
- 8 cups chicken broth
- 1/2 cup chopped pickled jalapeno peppers with juice
- salt and pepper to taste
In stock pot, saute onions in butter or margarine until just tender. Add potatoes, chicken 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.