Jalapeno & Potato Soup

1. 1

   Melt the margarine in a large pot and saute the chopped onions on medium heat. While they're sauteing, start peeling, cutting up your potatoes.

2. 2

   Once the onions have turned clear, add the potatoes, chicken broth, and cumin. Stir and bring to a boil. Then cover, reduce heat to medium, and allow the potatoes to cook until they soften enough to eat (about 20 minutes).

3. 3

   After the potatoes have cooked, remove the pot from the heat and add the chopped jalapeno, a pinch of baking soda, and the evaporated milk.

4. 4

   Mash the potatoes with a potato masher (or a large fork if you don't have a potato masher) while they're still in the pot. Stir thoroughly and add the salt and pepper.

5. 5

   Simmer for 15 minutes, stirring often.

6. 6

   Note that 2 tablespoons of jalapeno is spicy. Adjust more or less to your taste. I have used both fresh and canned jalapenos; fresh does give a better flavor, but canned works perfectly fine. I do think canned gives a bit more spice though!

* Per serving · 4 servings · Values may vary.