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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Recipe Summary

prep:
15 mins
cook:
40 mins
total:
55 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Melt margarine in a large pot over medium-high heat. Saute onion in melted margarine until tender, about 5 minutes.

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  • 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.

  • Remove pot from heat. Stir jalapeno peppers and baking soda into the broth. Stream evaporated milk into the broth while stirring.

  • 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.

Nutrition Facts

231 calories; protein 7.2g 14% DV; carbohydrates 33.7g 11% DV; fat 7.9g 12% DV; cholesterol 20.8mg 7% DV; sodium 1828.2mg 73% DV. Full Nutrition

Reviews (11)

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Most helpful positive review

Rating: 4 stars
03/28/2015
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 but it was good as is. I think the addition of bacon would bump this one from a 4 to a 5. Read More
(8)
13 Ratings
  • 5 star values: 7
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
03/28/2015
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 but it was good as is. I think the addition of bacon would bump this one from a 4 to a 5. Read More
(8)
Rating: 4 stars
01/12/2016
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 dusted the bowl with cayenne pepper for added visual texture and colour. Next I'll try adding leeks with the potatoes and substitute the cilantro leaves fresh leek green leaves Read More
(6)
Rating: 5 stars
11/22/2015
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 crumbled bacon. It was very good. Read More
(4)
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Rating: 4 stars
04/05/2016
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 minced garlic a few more potatoes I used (Embasa brand) canned jalapenos about a full cup with some of the juice (approx 2 Tbsp). I had a couple stalks of celery I diced and sauteed with the onions which added a bit more texture to the soup. Add some crunched up Fritos and shredded cheese on top before serving. MMMMmmm good! Read More
(1)
Rating: 5 stars
01/16/2016
Really good! Followed the recipe except I left the skins on the potatoes used very little salt and added bacon bits. It was delicious! A little goes a long way...very filling! Read More
Rating: 5 stars
01/20/2016
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. Read More
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Rating: 5 stars
01/13/2016
This is a perfect cold weather soup! I added some bacon bits and a little cheddar cheese to top it off. Served with some crusty bread very delicious! Read More
Rating: 4 stars
12/19/2018
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 didn t go all out in mashing up the potatoes which was also fine. We did add grated sharp cheddar cheese to it. Next time I will use a bit more jalapeños because we like it spicy. Read More
Rating: 4 stars
12/30/2018
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. Read More