Jalapeno-Potato Soup

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.

• Preparation Time: 15 mins
• Cooking Time: 40 mins
• Total Time: 55 mins
• Calories: 231 Calories

Ingredients

• 1 tablespoon salt
• 1 pinch baking soda
• 2 tablespoons margarine
• 2 cups evaporated milk
• ½ cup chopped onion
• 1 teaspoon ground black pepper
• 4 cups chicken broth
• ½ teaspoon ground cumin
• 2 ½ pounds potatoes, peeled and chopped
• 2 tablespoons chopped pickled jalapeno peppers (with pickling liquid)

Recipe Instructions

Step 1

Melt margarine in a large pot over medium-high heat. Saute onion in melted margarine until tender, about 5 minutes.

Step 2

Stir 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.

Step 3

Remove pot from heat. Stir jalapeno peppers and baking soda into the broth. Stream evaporated milk into the broth while stirring.

Step 4

Mash 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.