Jalapeno-potato Soup

Ingredients

• Servings: 8
• 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

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• melt margarine in a large pot over medium-high heat. saute onion in melted margarine until tender, about 5 minutes.
• 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.
• remove pot from heat. stir jalapeno peppers and baking soda into the broth. stream evaporated milk into the broth while stirring.
• 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.