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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Jalapeno-Potato Soup Recipe

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This recipe for Jalapeno-Potato Soup is from Food We Love, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 small onion chopped
4 cloves of garlic chopped
¼ C. butter
3 lbs. russet potatoes, peeled and cubed
4 C. chicken broth
2 tsp. cumin
¼ to ½ C. coarsely chopped pickled jalapenos and juice
Pinch of baking soda to prevent curdling
2 C. evaporated mild
Salt and pepper to taste
Garnish: Sour cream and chopped green onions
Directions:
Directions:
In a large stock pot saute onion in butter until tender than add garlic and saute 1 min. more
Add potatoes, chicken broth and cumin, cover and cook untl potatoes are tender, about 20 to 30 min.
Add jalapenos, soda and evaporated milk.
Coarsely mash potatoes with a potatoe masher.
Stir well and salt and pepper to taste.
Simmer for 15 minutes tirring frequently.
Garnish with a dollop of sour cream and chopped green onions.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
1 Hour
Personal Notes:
Personal Notes:
This soup was an original from The Peach Tree Restaurant in Fredericksburg Tx.
I halved this from the original recipe and added a few tweaks.

 

 

 

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