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Jalapeno Potato Soup


1 medium onion, chopped
5 lbs. russet potatoes, peeled and cubed
1 tsp. cumin
a pinch of baking soda to prevent c; urdling
4 cup evaporated milk
garnish with sour cream and chopped; , green onions
1/4 cup butter
8 cup chicken broth
1/4 to 1/2 cup chopped pickled jalapeno pe; ppers with juice
salt and pepper to taste

In stock pot, sauté onions in butter or margarine until just tender. Add potatoes, chicken broth, and cumin. Cover and cook until potatoes are tender, about 20 to 30 minutes. Add jalapenos, soda and milk. Coarsely mash potatoes with masher. Stir well and taste for salt and pepper. Simmer 15 minutes. Garnish with sour cream and chopped green onions.

Yield: 10 to 12 servin

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