Oaxacan Potato Soup

2 c finely chopped onions
1 Tbsp butte(I can't Believe it's not butter light)
5 c peeled & chopped potatoes
4 c water
1 tsp salt
2 tsp mustard
chopped scallions or red onions
1 c peeled & chopped carrots
1 c fresh/frozen peas (I use chopped fresh broccoli)
1/2 c chopped, pitted green olives
1/4 c chopped pickled jalapenos
1/2 c sour cream (fat free)
1/4 tsp black pepper

In a soup pot on med. heat, saute the onions in the butter for about 7 min., until soft but not browned. Add the potatoes, water, salt & mustard. Cover and bring to a boil on high heat. Cook until the potatoes are just soft, about 10 min. Remove the soup pot from the heat and coarsely mash the potatoes in the soup pot with a potato masher. Use slow, steady pressure to avoid splashing. Return the soup pot to heat, add the carrots, cover and simmer for 5 min. Add the peas (broccoli), olives, jalapenos and simmer for 5-10 min just until the peas are tender.
In a small bowl combine the sour cream, black pepper, and a couple ladles full of soup broth. Pour the hot sour cream mix back into the soup pot and stir well.

serves 6-8 (nutritional info is based on 7 servings)

Number of Servings: 7

Recipe submitted by SparkPeople user BLONDEGIRL.