Jalapeño and Potato Soup

Add a dollop of sour cream and sprigs of fresh cilantro before serving.

Serves: 8Hands-on: 20 minutesTotal: 1 hour 5 minutesDifficulty: Easy

Serves: 8


  • 5 lbs. red potatoes
  • ¼ cup fresh or ⅛ cup canned jalapeño peppers
  • 1 medium-sized yellow onion
  • ¼ cup butter
  • 8 cups chicken stock
  • 1 tsp. ground cumin
  • ¼ tsp. baking soda
  • 4 cups evaporated milk
  • ½ tsp. ground black pepper


  • Clean the potatoes and cut into quarters (do not peel). Remove the stem and seeds from the jalapeño and cut into ⅛" pieces. Remove the skin from the onion and cut into ¼" pieces.
  • Sauté the onions in butter until the onions are clear but not brown.
  • Combine the potatoes, onions, stock, and cumin in a large stockpot. Cook uncovered for about 30 minutes, until the potatoes are tender.
  • Coarsely mash the potatoes with a potato masher. Stir in the jalapeños, soda, and evaporated milk; stir well.
  • Simmer on low heat for 15 minutes, stirring constantly.