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 mins

servings
6

calories
820 per serving

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.

recipe by

tamie j.


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