Cream of Potato Jalapeno Soup
Easy, easy, easy deliciousness! In Texas, Tex-Mex cuisine reigns supreme and I love this creamy, spicy combination of jalapenos, potatoes, fat free sour cream and fat free evaporated milk. I will eat this as a meal (with a grilled cheese sammy!) or just enjoy as a first course.
preparation
preparation time
30 mins
cook time
30
servings
6
calories
820
ingredients
2 slices bacon
1 cup onion diced
3 cloves garlic minced
2 seeded and minced jalapeno
3 cup diced Idaho potatoes diced
32 ounces chicken broth
1 cup low fat sour cream
12 ounces fat free evaporated milk
1 teaspoons cumin
1 tablespoons sea salt and pepper
1 cup thin tortilla strips
directions
Brown bacon and veggies
In a large Dutch oven, brown the bacon and add the onions, jalapeno and garlic. Sautee for about 4 minutes.
Easy Soup Prep!
To the Dutch oven, add the potatoes and broth and bring to a boil. Cook until potatoes are tender. Add the milk, 1/2 cup of sour cream (retain the rest to garnish) and spices. Puree with an immersion blender.
To serve
Ladle into bowls and garnish if desired with a dollop of sour cream and thin tortilla strips.
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