Jalapeno Potato Soup 
Posted by Angel at 2007-03-08 17:09:03
Meal: | Dinner | Lunch |
Prep Time: 00:45
Difficulty: 2/4
Rating: 4/4
Categories: | Sides | Soups | Vegetables |
Once upon a time I went to a pub and had some of the best soup I've ever tasted. Naturally, I went home and tried to figure out how to make it. This recipe heavily borrows from the famous San Antonio recipe, and is the product of internet research, experimentation, and pure love for the soup. Makes 8 servings.
Ingredients:
2 1/2 lbs Potatoes
2 Tbsp Margarine
1/2 cup Chopped Onion
4 cups Chicken Broth
1/2 tsp Ground Cumin
2 Tbsp* Chopped Jalapeņo Peppers
2 cups Evaporated Milk
1 1/2 Tbsp Salt
2 tsp Ground Black Pepper
Baking Soda
*I actually used 4 tablespoons of jalapeņos in mine, but most people don't have as much tolerance for spicy food as I do. If you really like hot stuff, use 4 tablespoons.
Melt the margarine in a fairly large pot and toss in the chopped onions on medium heat. While they're sauteeing, start cutting up your potatoes.
By the time you're done cutting the potatoes, the onions should be turning clear. If they're not yet, wait for them to start becoming translucent. Throw in 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. This should take about 20 minutes.
This would be a good time to start chopping up your jalapeņos. Again, I used 4 Tablespoons (4 Tablespoons = 1/4 cup), but I recommend most people use 2 Tablespoons. This shouldn't take you the whole 20 minutes you need to cook the potatoes, so you might as well measure out your evaporated milk too while you're waiting. Oh, also, if you're reading this from a print-out rather than from the web site, you can go ahead and pull this page up in your browser of choice so that you can give it a 4 Rating after you eat it.
After the potatoes have cooked, remove the pot from the heat and add the jalapeņos, a pinch of baking soda, and the evaporated milk. 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. You can add more salt if you'd like, but I'd hold back on adding much more pepper.
Put the pot on low heat and simmer for 15 minutes. Stir often. And that's it!
Those are green onions in there, by the way. Don't put green onions in yours, it didn't work out very well.