Jalapeno Potato Soup

Recipe By : Peach Tree Gift Gallery and Tea Room
Serving Size : 18 Preparation Time :0:50
Categories : New Potato
Quantity Cooking

Amount Measure Ingredient — Preparation Method
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1 medium onion — chopped
1/4 cup margarine
5 pounds russet potatoes — peeled and cubed
8 cups chicken broth
1 teaspoon ground cumin
1/2 cup jalapeno chiles – coarsely chopped
1 pinch baking soda — * see note
4 cups evaporated milk
Salt and pepper — to taste
Sour cream
green onions — chopped

In a large stockpot, saute onion in butter or margarine until just tender.
Add potatoes, chicken broth, and cumin, then cover and cook until potatoes
are tender (about 20 or 30 minutes).

Remove from heat and add jalapenos, with liquid, baking soda (to prevent
curdling), and evaporated milk. Coarsely mash potatoes in the pot with a
potato masher. Stir well, then season with sal and pepper, Return to heat
and simmer for 15 minutes, stirring frequently. Garnish individual servings
with a dollop of sour cream and a sprinkling of chopped green onions.

This is one of the owner’s newest soup recipes and is fast becoming a
favorite of their customers. In fact, Gourmet Magazine requested this
recipe! “What’s Cooking in San Antonio” web page (April, 1996).

Serves 16 to 18

This recipe courtesy of: The Peach Tree Gift Gallery and Tea Room, 210 South
Adams Street, Fredericksburg, Texas 78264 (210) 997-9527

COOKsNOTE: Great as a Cup of Soup for a Lunch Crowd (departmental). Dice
all vegetables. Add one 7-ounce can of Ortega Diced Green Chiles – Mild or
Medium, with liquid. Substituted *cream of tartar, evaporated skim milk.
MENU: Quesadlilas, taquitos, raw vegetable platter, asparagus and avocado
puree with lemon, iced tea, and lemon ice, and sugar cookies.

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NOTES : Posted on 22 Ap 96 by self [ phannema@wizard.ucr.edu ]

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