Jalapeño and Potato Soup

Add a dollop of sour cream and sprigs of fresh cilantro before serving.

INGREDIENTS | SERVES 8

5 pounds red potatoes

¹⁄₄ cup fresh or ¹⁄₈ cup canned jalapeño peppers

1 medium yellow onion

¹⁄₄ cup butter

8 cups chicken broth

1 teaspoon ground cumin

¹⁄₄ teaspoon baking soda

4 cups evaporated milk

1. Clean the potatoes and cut into quarters (do not peel). Remove the stem and seeds from the jalapeños and cut into ¹⁄₈" pieces. Remove the skin from the onion and cut into ¹⁄₄" pieces.
2. In a medium sauté pan over medium heat, sauté the onions in butter until the onions are clear but not brown, 5–8 minutes.
3. Combine the potatoes, onions, broth, and cumin in a large stockpot. Cook uncovered for about 30 minutes, until the potatoes are tender.
4. Coarsely mash the potatoes with a potato masher. Stir in the jalapeños, baking soda, and evaporated milk; stir well.
5. Simmer on low heat for 15 minutes, stirring constantly.

Jalapeño Chili Peppers

Jalapeños are perhaps the most common hot pepper sold in the United States. They come in both green and red colors that taste only slightly different. When in doubt, use jalapeños, because they definitely add heat and spice but they are mild enough that most people can tolerate them.