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
- 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.