I am, however, going to make an attempt to be better. For me, for friends, for family, and for random people who do a surf by and find this humble little blah blah blahg.
With Facebook changing the way they do everything from day to day, and friends asking for a copy of a soup recipe I instagrammed the other day, I decided to rev the ol' blog engine and post it here. It is one of my favorite soups in the history of ever and I certainly hope you enjoy it. My aunt shared this cook book with my mom years ago and I got a hankering for soup, so we brought it back out for some recipe foraging. This cookbook is one of my favorites. Totally worth having around.
Jalapeño Potato Soup
Ingredients:
1 medium onion, chopped
1/4 cup butter or margarine
5 pounds russet potatoes, peeled and cubed
8 cups chicken broth
1 teaspoon comino (cumin)
1/4 to 1/2 cup coarsely chopped pickled jalapeños and juice
Pinch of baking soda to prevent curdling
4 cups evaporated milk
salt and pepper to taste
Garnish: Sour cream, shredded cheese, and chopped green onions
Directions:
1. In a large stock put, sauté onion in butter or margarine until just tender.
2. Add potatoes, chicken broth, and comino. Cover and cook until potatoes are tender, about 20 to 30 minutes.
3. When done, add jalapeños, soda, and evaporated milk. Coarsely mash potatoes with potato masher. (You can skip mashing if you cut the potatoes into small cubes)
4. Stir well and taste for salt and pepper. Simmer for 15 minutes, stirring frequently. Garnish with sour cream, cheese, and chopped onions.
Serves 16-18
ENJOY!
This is great for leftovers as well as for serving guests.
Hopefully I'll be posting more family things, crafts, etc. soon. I've created a post it and a reminder on my phone to blog- maybe I'll remember to do just that!
Happy Soup Sippin',
M




















