Jalapeno-Potato Soup
A spicy, creamy potato soup with kick from pickled jalapenos, perfect for a comforting meal with bold flavors that suit spice lovers and comfort food enthusiasts alike.
Ingredients
Instructions
- In a large pot, melt the butter over medium heat and add the chopped onion, cooking until translucent, about 5 minutes.
- Add the peeled and cubed potatoes to the pot, then pour in the chicken broth.
- Stir in the cumin and bring the mixture to a boil.
- Reduce heat and simmer until potatoes are tender, about 20-25 minutes.
- Add the chopped pickled jalapenos and juice, then season with salt and pepper to taste.
- Pour in the evaporated milk and add a pinch of baking soda to prevent curdling, stirring well.
- Heat the soup gently until hot, but do not boil after adding milk.
- Serve hot, garnished with additional jalapenos if desired.
Tips & Substitutions
For a creamier texture, blend a portion of the soup before adding the evaporated milk. If you want to reduce the spiciness, use fewer jalapenos or substitute with mild green chilies. You can use vegetable broth instead of chicken broth for a vegetarian version. Fresh herbs like cilantro or parsley can also enhance flavor.
Serving Suggestions
Serve the soup with crusty bread or a side salad for a complete meal. It pairs beautifully with Jackie'S Chicken Noodle Casserole for a comforting dinner. Top each bowl with additional jalapenos or a dollop of sour cream for extra richness. Consider a sprinkle of cheese for added flavor.
Storage & Reheating
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stove over low heat, stirring frequently, until heated through. Avoid boiling after the evaporated milk is added to maintain a smooth texture.
Nutrition & Diet Analysis (per serving)
Each serving of Jalapeno-Potato Soup contains roughly 1793 calories, with 11g protein, 89g carbohydrates, and 156g fat. It is an excellent source of protein (22% of the Daily Value) and dietary fiber (20% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 1813mg per serving (79% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup ahead of time?
Yes, this soup can be made a day in advance. Just prepare it as directed, let it cool, and store it in the refrigerator. When ready to serve, gently reheat it on the stove and stir in the evaporated milk before serving.
What can I use instead of evaporated milk?
If you need a substitute for evaporated milk, you can use half-and-half or a mixture of whole milk and cream. For a dairy-free option, coconut milk or almond milk can work, but adjust the seasoning as they may alter the flavor slightly.
Is this soup spicy?
The spiciness of the soup largely depends on the amount of jalapenos used. Using 1/4 cup will give a mild kick, while 1/2 cup will make it spicier. Adjust according to your preference, or consider using pickled banana peppers for a milder flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).