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Jalapeno-Potato Soup

Rated as 4.46 out of 5 Stars

"Perfect for a cool evening supper. This soup is a meal in itself; just pair with a crunchy dinner roll or make it the start of a spectacular meal and follow with a juicy steak or prime rib."
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55 m servings 231
Original recipe yields 8 servings


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  1. Melt margarine in a large pot over medium-high heat. Saute onion in melted margarine until tender, about 5 minutes.
  2. Stir potatoes with the onion; season with cumin. Pour chicken broth over the potato mixture; bring to a boil, reduce heat to medium-low, place cover on the pot, and cook until the potatoes are tender, 20 to 30 minutes.
  3. Remove pot from heat. Stir jalapeno peppers and baking soda into the broth. Stream evaporated milk into the broth while stirring.
  4. Mash potatoes in the pot with a potato masher until coarsely smashed; stir. Season the soup with salt and pepper. Return pot to medium-high heat and bring soup to a simmer; reduce heat to medium-low and cook, stirring frequently, until the soup is warmed through, about 15 minutes.


  • Cook's Note:
  • The baking soda helps prevent curdling when adding the milk to the hot broth.
  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 231 calories; 7.9 33.7 7.2 21 1828 Full nutrition

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Read all reviews 11
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I used butter instead of margarine and that was the only change I made. This was super simple and packed a LOT more flavor that I anticipated. I really thought I would need to add some seasoning...

Along with the ingredients listed I blended in small diced new potatoes and chopped Italian tomatoes, topped the bowl with cilantro leaves, sliver grated Monterrey Jack cheese, before serving I ...

Instead of a potato masher... I blended it in small batches in the blender. Other than that, I followed the recipe as written, but stirred in some shredded cheese at the end and topped with crum...

The first time I made this recipe was according to the directions. Although really good, I wanted my soup a bit more spicy. The next time I made a few changes: two chopped onions, two cloves m...

Really good recipe. I doubled it and used soy milk instead of condensed. I used a bit extra jalapenos and added some hot sauce as well. Also I cut the salt in half. Will definitely make it again.

Overall the recipe is really good. The only change I made was to use vegetable broth instead of chicken as I am vegetarian. It did make the soup a darker color but we all thought it was good. I ...

A five star meal. We all loved this. I served with tortilla chips and it was a big hit. My husband says this is a keeper. Ans so inexpensive and great flavor with so few ingredients. You did goo...

Really excellent. We like it hot so I was liberal with the jalapenos. Worked fine. Only change I'll make next time is that directions call for WAY too much salt . Maybe it's a misprint but I...

Delicious. The only change was I added a large sweet potato in addition to the regular amount of potatoes and I added extra jalapeños because we like hot. Leftovers taste awesome in lunches.