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Jalapeno Potato Soup

Jalapeno Potato Soup is built on Russet Potatoes Peeled And Cubed, Chicken Broth, Baking Soda, and Evaporated Milk. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 5 lb
• 8 cup
• 1 pinch
• 4 cup

Method (preview)

1. 1

   In a large stockpot, saute onion in butter or margarine until just tender.

2. 2

   Add potatoes, chicken broth, and cumin, then cover and cook until potatoes are tender (about 20 or 30 minutes).

3. 3

   Remove from heat and add jalapenos, with liquid, baking soda (to prevent curdling), and evaporated milk.

4. 4

   Coarsely mash potatoes in the pot with a potato masher.

5. 5

   Stir well, then season with sal and pepper, Return to heat and simmer for 15 minutes, stirring frequently.

6. 6

   Garnish individual servings with a dollop of sour cream and a sprinkling of chopped green onions.

7. 7

   Dice all vegetables.

8. 8

   Add one 7-ounce can of Ortega Diced Green Chiles - Mild or Medium, with liquid.

9. 9

   Substituted *cream of tartar, evaporated skim milk.