Food recipes
Jalapeno & Potato Soup
Jalapeno & Potato Soup Ingredients: potatoes, raw, skin margarine, regular, 80% fat, composite, stick, without salt onions, raw soup, swanson chicken broth 99% fat free spices, cumin seed peppers, jalapeno, raw milk,...
Jalapeno & Potato Soup
Ingredients:
potatoes, raw, skin
margarine, regular, 80% fat, composite, stick, without salt
onions, raw
soup, swanson chicken broth 99% fat free
spices, cumin seed
peppers, jalapeno, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, pepper, black
salt, table
leavening agents, baking soda
Directions:
Melt the margarine in a large pot and saute the chopped onions on medium heat.
While theyre 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 jalapeno, a pinch of baking soda, and the evaporated milk.
Mash the potatoes with a potato masher (or a large fork if you dont have a potato masher) while theyre still in the pot.
Stir thoroughly and add the salt and pepper.
Simmer for 15 minutes, stirring often.
Note that 2 tablespoons 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!
Ingredients:
potatoes, raw, skin
margarine, regular, 80% fat, composite, stick, without salt
onions, raw
soup, swanson chicken broth 99% fat free
spices, cumin seed
peppers, jalapeno, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, pepper, black
salt, table
leavening agents, baking soda
Directions:
Melt the margarine in a large pot and saute the chopped onions on medium heat.
While theyre 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 jalapeno, a pinch of baking soda, and the evaporated milk.
Mash the potatoes with a potato masher (or a large fork if you dont have a potato masher) while theyre still in the pot.
Stir thoroughly and add the salt and pepper.
Simmer for 15 minutes, stirring often.
Note that 2 tablespoons 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!