Jalapeno Potato Soup Recipe

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0 votes | 716 views
Servings: 12

Ingredients

Cost per serving $0.63 view details

Directions

  1. In a large stockpot, saute/fry onion in butter or possibly margarine till just tender.
  2. Add in potatoes, chicken broth, and cumin, then cover and cook till potatoes are tender (about 20 or possibly 30 min).
  3. Remove from heat and add in jalapenos, with liquid, baking soda (to prevent curdling), and evaporated lowfat milk. Coarsely mash potatoes in the pot with a potato masher. Stir well, then season with sal and pepper, Return to heat and simmer for 15 min, stirring frequently. Garnish individual servings with a dollop of lowfat sour cream and a sprinkling of minced green onions.
  4. This is one of the owner's newest soup recipes and is fast becoming a favorite of their customers. In fact, Gourmet Magazine requested this recipe! "What's Cooking in San Antonio" web page (April, 1996).
  5. Serves 16 to 18
  6. COOKsNOTE: Great as a C. of Soup for a Lunch Crowd (departmental). Dice all vegetables. Add in one 7-oz can of Ortega Diced Green Chiles - Mild or possibly Medium, with liquid. Substituted*cream of tartar, evaporated skim lowfat milk.
  7. MENU: Quesadlilas, taquitos, raw vegetable platter, asparagus and avocado puree with lemon, iced tea, and lemon ice, and sugar cookies.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 359g
Recipe makes 12 servings
Calories 198  
Calories from Fat 37 19%
Total Fat 4.17g 5%
Saturated Fat 0.81g 3%
Trans Fat 0.7g  
Cholesterol 0mg 0%
Sodium 330mg 14%
Potassium 930mg 27%
Total Carbs 35.66g 10%
Dietary Fiber 3.2g 11%
Sugars 1.53g 1%
Protein 5.75g 9%
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