Jalapeno-Potato Soup Recipe

Name: Jalapeno-Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons margarine; 1/2 cup chopped onion; 2 1/2 pounds potatoes, peeled and chopped; 1/2 teaspoon ground cumin; 4 cups chicken broth; 2 tablespoons chopped pickled jalapeno peppers (with pickling liquid); 1 pinch baking soda; 2 cups evaporated milk; 1 tablespoon salt; 1 teaspoon ground black pepper

Servings: persons

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

1
Melt margarine in a large pot over medium-high heat. Saute onion in melted margarine until tender, about 5 minutes.
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.
3
Remove pot from heat. Stir jalapeno peppers and baking soda into the broth. Stream evaporated milk into the broth while stirring.
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.

706

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons margarine, 1/2 cup chopped onion, 2 1/2 pounds potatoes, peeled and chopped, 1/2 teaspoon ground cumin, and more.

Yes, Jalapeno-Potato Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Jalapeno-Potato Soup

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