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Last week, the Mrs. was out and about and came across some jalapeno potato soup. The kids loved it but she brought me some left overs to try. It was Excellent!
So, we figured we could just make it ourselves. The restaurant one we had was very thick and rich. The version we did was thinner and chunkier. She even left the skins on the red potatoes we used. I like it better that way with some potato chunks and texture with the onions and jalapenos as well. If that doesn't work, just use a stick blender I would think.
So, here's the soup crack:
We like some heat so she actually used 3 chopped jalapenos with the seeds. Personally, I liked it but it was a tad too much for her and one of my boys.
She also used a TBL of corn starch to thicken it a bit since we didn't have any baking soda on hand. It was fine and I figured it was easier for anyone to crunch some crackers if they wanted it thicker.
Anyway, it's very good. We had naan bread with it but garlic bread would be excellent as well.
Here's the recipe she worked off of:
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.
Minutes to Prepare: 15
Minutes to Cook: 35
Number of Servings: 6
Ingredients
2 1/2 lbs Potatoes (about 5 potatoes) peeled and chopped (we used Red skin on)
2 Tbsp Margarine (we used unsalted butter)
1/2 cup Chopped Onion (we used ¾ cup)
4 cups Chicken Broth (99% fat free)
1/2 tsp Ground Cumin
2 Tbsp* Chopped Jalapeno Peppers (used 3 whole chopped, seeds in)
2 cups Evaporated Milk (nonfat)
1 1/2 Tbsp K 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 sauteing, 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 jalapenos, 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: 6
Thanks for looking and give it a shot. It's very good if you enjoy some heat.
So, we figured we could just make it ourselves. The restaurant one we had was very thick and rich. The version we did was thinner and chunkier. She even left the skins on the red potatoes we used. I like it better that way with some potato chunks and texture with the onions and jalapenos as well. If that doesn't work, just use a stick blender I would think.
So, here's the soup crack:
We like some heat so she actually used 3 chopped jalapenos with the seeds. Personally, I liked it but it was a tad too much for her and one of my boys.
She also used a TBL of corn starch to thicken it a bit since we didn't have any baking soda on hand. It was fine and I figured it was easier for anyone to crunch some crackers if they wanted it thicker.
Anyway, it's very good. We had naan bread with it but garlic bread would be excellent as well.
Here's the recipe she worked off of:
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.
Minutes to Prepare: 15
Minutes to Cook: 35
Number of Servings: 6
Ingredients
2 1/2 lbs Potatoes (about 5 potatoes) peeled and chopped (we used Red skin on)
2 Tbsp Margarine (we used unsalted butter)
1/2 cup Chopped Onion (we used ¾ cup)
4 cups Chicken Broth (99% fat free)
1/2 tsp Ground Cumin
2 Tbsp* Chopped Jalapeno Peppers (used 3 whole chopped, seeds in)
2 cups Evaporated Milk (nonfat)
1 1/2 Tbsp K 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 sauteing, 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 jalapenos, 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: 6
Thanks for looking and give it a shot. It's very good if you enjoy some heat.
for next time. Then, I said, it's starting to sound more like clam chowder. 
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