Jalapeno & Potato Soup

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Jalapeno & Potato Soup

4.6 of 5 (30)
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 162.2
  • Total Fat: 0.6 g
  • Cholesterol: 2.6 mg
  • Sodium: 1,678.1 mg
  • Total Carbs: 31.9 g
  • Dietary Fiber: 3.3 g
  • Protein: 8.0 g

View full nutritional breakdown of Jalapeno & Potato Soup calories by ingredient
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Introduction

I first thought this a strange combination when I saw this on the menu on an Alaskan Cruise. The head waiter told me to try it; that I wouldn't be dissapointed. True enough, it was amazing! The cruise ship didn't have the recipe in their cookbook, but I found a similar one easily enough online. This is now one of my family's favorites. I first thought this a strange combination when I saw this on the menu on an Alaskan Cruise. The head waiter told me to try it; that I wouldn't be dissapointed. True enough, it was amazing! The cruise ship didn't have the recipe in their cookbook, but I found a similar one easily enough online. This is now one of my family's favorites.
Number of Servings: 8

Ingredients

    2 1/2 lbs Potatoes (about 5 potatoes) peeled and chopped
    2 Tbsp Margarine
    1/2 cup Chopped Onion
    4 cups Chicken Broth (99% fat free)
    1/2 tsp Ground Cumin
    2 Tbsp* Chopped Jalapeno Peppers
    2 cups Evaporated Milk (nonfat)
    1 1/2 Tbsp Salt
    2 tsp Ground Black Pepper
    Baking Soda

Directions

Melt the margarine in large pot and saute chopped onions on medium heat. While they're sauteeing, start peeling cutting up your potatoes.

Once the onions have turned clear, add 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 (about 20 minutes).

After the potatoes have cooked, remove the pot from the heat and add the chopped jalapeƱos, 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.

Simmer for 15 minutes, stirring often.

*2 tbsp of jalapeno is spicy, adjust more or less to your taste. I have used both fresh and canned jalapenos, fresh does give a better flavor, but canned works perfectly fine. I do think canned gives a bit more spice though!

Number of Servings: 8

Recipe submitted by SparkPeople user SHYTEETEE.

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Member Ratings For This Recipe


  • Incredible!
    2 of 2 people found this review helpful
    Wonderful! I love potato soap in general, but I always have to add cheddar cheese, crackers, and other things to "doctor it up" beforehand, or it's just too bland. This needed no extras, though! I added nothing to it at all, and it was excellent! This is a definite keeper! - 11/30/09

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  • Very Good
    1 of 1 people found this review helpful
    I made in crockpot so no need for butter - crushed up the potatoes once they cooked. I only added 1 14oz can of evap. milk an hour before we ate. 2TBS of jalopeno made it a bit to spice for me so next time I'll only add about 1/2 TBS. - 1/27/10

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  • Incredible!
    1 of 1 people found this review helpful
    This is AMAZING. I made it with regular milk, but used a little less than the recipe called for to maintain the thickness. I used a hand blender to get a lovely creamy texture, and then added a little more jalapeno so that there were little spicy chunks throughout. Absolutely fantastic. - 11/15/09

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  • This is amazing! Next time I'm gonna add more jalapeƱos. I added bacon this time and it's fantastic. Will definitely be making this again. I used red potatoes and used a hand mixer to mash the potatoes. I also added paprika and tons of garlic. - 1/10/17

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  • Absolutely delicious!! I did add a little shredded chese and bacon bits at the end but probably didn't need to! Will definitely go in the rotation!! - 2/15/16

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