Kat's Jalapeno Potato Soup
1 medium onion, chopped
1/4 cup margarine
5 pounds russet potatoes, peeled and cubed
8 cups chicken broth
1 teaspoon ground cumin
1/2 cup jalapeno chiles, coarsely chopped
1 pinch baking soda
4 cups evaporated milk
salt and pepper to taste
sour cream
green onions, chopped
In a large stockpot, sauté onion in butter or margarine until just tender. Add
potatoes, chicken broth and cumin, then cover and cook until potatoes are
tender, about 20 or 30 minutes. Remove from heat and add jalapenos with liquid,
baking soda and evaporated milk. Coarsely mash potatoes in the pot with a potato
masher. Stir well, then season with salt and pepper, Return to heat and simmer
for 15 minutes, stirring frequently. Garnish individual servings with a dollop
of sour cream and a sprinkling of chopped green onions. Serves 16 to 18.
I'm extraordinarily patient provided I get my own way in the end.
- Margaret Thatcher