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Jalapeno Potato Soup Recipe

Serves 16 to 18


  • 1 medium onion, chopped
  • 1/4 cup margarine
  • 5 pounds Russet potatoes, peeled and cubed
  • 8 cups chicken broth
  • 1 tsp ground cumin
  • 1/2 cup jalapeno chiles, coarsely chopped
  • 1 pinch baking soda, * see note
  • 4 cups evaporated milk
  • Salt and pepper, to taste
  • Sour cream
  • Green onions, chopped


1. In a large stockpot, saute onion in butter or margarine until just tender.
2. Add potatoes, chicken broth, and cumin, then cover and cook until potatoes are tender (about 20 or 30 minutes).
3. Remove from heat and add jalapenos, with liquid, baking soda (to prevent curdling), and evaporated milk.
4. Coarsely mash potatoes in the pot with a potato masher.
5. Stir well, then season with sal and pepper, Return to heat and simmer for 15 minutes, stirring frequently.
6. Garnish individual servings with a dollop of sour cream and a sprinkling of chopped green onions.
7. This is one of the owner's newest soup recipes and is fast becoming a favorite of their customers.


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Main Ingredient:Vegetable / Pepper / Jalapeno Pepper
Vegetable / Potato
Course:First Course

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