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Jalapeno-Potato Soup

Rated as 4.55 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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Ingredients

55 m servings 231 cals
Original recipe yields 8 servings

Directions

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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.

Footnotes

  • Cook's Note:
  • The baking soda helps prevent curdling when adding the milk to the hot broth.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 231 calories; 7.9 g fat; 33.7 g carbohydrates; 7.2 g protein; 21 mg cholesterol; 1828 mg sodium. Full nutrition

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Reviews

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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...

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...

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 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.

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!

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!