Jalapeno & Potato Soup
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
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
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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 jalapeños, 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.
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 jalapeños, 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.
Member Ratings For This Recipe
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