Gluten-Free Potato Soup with Jalapenos

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 127.9
  • Total Fat: 2.7 g
  • Cholesterol: 7.5 mg
  • Sodium: 563.3 mg
  • Total Carbs: 21.4 g
  • Dietary Fiber: 2.5 g
  • Protein: 5.1 g

View full nutritional breakdown of Gluten-Free Potato Soup with Jalapenos calories by ingredient
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Number of Servings: 10


    1 cup chopped carrots
    1 minced jalapeno pepper
    1 cup chopped onion
    1/2 tsp minced garlic
    1/2 tsp cumin
    5 cups diced potatoes (yukon gold)
    32 oz Imagine Organic Chicken Stock
    1 tsp sea salt
    1/3 cup Pamela's Baking Mix
    2 cups milk


Yield 10 One-cup servings
Sautee carrots, jalapeno, onion and cumin until golden
Add potatoes, chicken stock and sea salt.
Bring to a boil, then reduce to simmer and cover. Simmer for 20-25 minutes until potatoes are tender
Whisk a small amount of the milk into the Pamela's Baking mix, ensuring no lumps. Add to milk, mixing well.
Add slowly to soup, stirring occasionally until soup thickens, approximately 10-12 minutes

Number of Servings: 10

Recipe submitted by SparkPeople user STACYCAIN20.

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Member Ratings For This Recipe

  • 1 of 1 people found this review helpful
    any idea what i could use instead of the baking mix?? or will buisquick do about the same thing?? - 9/16/09

    Reply from STACYCAIN20 (9/16/09)
    Bisquick will work, as will flour--however, it will no longer be considered gluten-free

    Was this review helpful?   yes  No
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