Appetizers / Soups / Salads

Jalapeno and Potato Soup is for Soup.

Jalapeno and Potato Soup takes 15 minutes to prepare.

Jalapeno and Potato Soup takes 35 minutes to cook.

Jalapeno and Potato Soup makes 8 servings.

The ingredients for Jalapeno and Potato Soup are:

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

Here is how you make Jalapeno and Potato Soup:

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: 8Recipe submitted by SparkPeople user SHYTEETEE.

The nutritional information for Jalapeno and Potato Soup is:

• 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

The dietary needs meet for Jalapeno and Potato Soup is Vegetarian