Jalapeno Potato Soup
Ingredients:
- 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
Directions:
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.