JALAPENO POTATO SOUP
Steps:
- In a pot, melt butter and add leeks. Sauté for about 5 minutes on medium heat, stirring occasionally.
- When ready, increase the heat to high. Add diced potatoes, jalapenos, caraway seeds, salt, pepper and stock. Stir, cover with lid and bring to a boil. After, reduce the heat to low and simmer until the potatoes are cooked (about 10 minutes).
- Finally, stir in cheddar and heavy cream. Cook for about 2-3 minutes before turning off the heat completely. Blend until smooth with immersion blender and taste. Add more seasoning, if needed.
- Top with fried pancetta/bacon or cheese or jalapenos.
- Best served warm with bread or dinner rolls.
Nutrition Facts : Calories 501 kcal, Carbohydrate 46 g, Protein 16 g, Fat 29 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 70 mg, Sodium 992 mg, Fiber 6 g, Sugar 3 g, UnsaturatedFat 13 g, ServingSize 1 serving
JALAPENO & POTATO SOUP
I first thought this a strange combination when I saw this on the menu on an Alaskan Cruise. The head waiter told me to try it; that I wouldn't be dissapointed. True enough, it was amazing! The cruise ship didn't have the recipe in their cookbook, but I found a similar one easily enough online. This is now one of my family's favorites.
Categories Appetizers / Soups / Salads Vegetarian Vegetarian Appetizers / Soups / Salads Soup Appetizers / Soups / Salads Soup
Yield 8
Number Of Ingredients 10
Steps:
- Melt the margarine in large pot and saute chopped onions on medium heat. While they're sauteeing, start peeling cutting up your potatoes.
- Once the onions have turned clear, add the potatoes, chicken broth, and cumin. Stir and bring to a boil. Then cover, reduce heat to medium, and allow the potatoes to cook until they soften enough to eat (about 20 minutes).
- After the potatoes have cooked, remove the pot from the heat and add the chopped jalapeños, a pinch of baking soda, and the evaporated milk.
- Mash the potatoes with a potato masher (or a large fork if you don't have a potato masher) while they're still in the pot. Stir thoroughly and add the salt and pepper.
- Simmer for 15 minutes, stirring often.
- *2 tbsp of jalapeno is spicy, adjust more or less to your taste. I have used both fresh and canned jalapenos, fresh does give a better flavor, but canned works perfectly fine. I do think canned gives a bit more spice though!
Nutrition Facts : Nutritional Info Servings Per Recipe 8 Amount Per Serving Calories
JALAPENO SWEET POTATO SOUP
This is a great soup with a twist. It makes a great evening meal during fall and winter. It is from the Peach Tree Tea Room Cookbook.
Provided by Miss Annie
Categories One Dish Meal
Time 1h20m
Yield 14 Cups
Number Of Ingredients 14
Steps:
- In a large stock pot, saute bacon and onion in butter until just tender.
- Add garlic and cook about 2 more minutes.
- Add sweet potatoes, chicken broth, pickled jalapeños, jalapeño juice and comino.
- Cover and cook until potatoes are tender (approx. 20 to 30 minutes).
- When done, add soda, cilantro and milk.
- Coarsely mash potatoes with a potato masher.
- Stir well and re-adjust salt and pepper.
- Simmer for 15 minutes, stirring frequently.
- NOTE: You may garnish with sour cream and 3 or 4 fresh jalapeños, cut in thin lengthwise strips.
SWEET POTATO PEAR JALAPENO SOUP
Steps:
- 2 tablespoons olive oil 1 large Bermuda onion, chopped 1/4 teaspoon cumin 3/4 teaspoon curry 2 pounds sweet potatoes, cubed 6 cups chicken stock 1 teaspoon salt 1/2 teaspoon pepper 2 tablespoons butter 2 Anjou pears, sliced 1 tablespoon fresh jalapeno, diced 1 tablespoon brown sugar 3/4 cup half and half.
JALAPENO POTATOES
Wonderful cheesy flavor with a slight kick from the jalapenos. The pimiento and jalapenos add a nice color contrast to the pale orange sauce. Use your discretion with the amount of jalapenos. You can also sub 1/8 to 1/4 cup chopped hot mixed peppers. It's best to use a waxy-type potato so they will keep their shape.
Provided by France C
Categories Side Dish Vegetables
Time 55m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
- Bring a large pot of water to a boil; cook the potatoes in the boiling water until just tender, 15 to 18 minutes. Drain and allow to cool to the touch before peeling and slicing thin. Place the sliced potatoes in a large bowl.
- Pour the milk into a saucepan over medium heat; gradually whisk the flour, salt, pepper, and garlic powder into the warming milk until smooth. Continue heating and stirring until the liquid is boiling and thickened. Add the Cheddar cheese and jalapeno peppers; cook and stir until the cheese is completely melted. Pour the sauce over the potatoes. Scatter the pimentos over the mixture; pour into the prepared dish.
- Bake until the potatoes are completely tender, about 30 minutes.
Nutrition Facts : Calories 249.7 calories, Carbohydrate 34.2 g, Cholesterol 26.3 mg, Fat 8.2 g, Fiber 3.1 g, Protein 10.5 g, SaturatedFat 5.1 g, Sodium 856.4 mg, Sugar 5.7 g
SWEET POTATO JALAPENO SOUP
This recipe comes from a wonderful little community called Homestead Heritage outside of Waco, TX. This spicy, creamy, smoky soup is a favorite of everyone who tries it and I'm pleased to say that they share their recipes! I entered this soup into our churches Souper Bowl contest and it won the Hot Stuff award! Notes to add: 1. I used about 5.5 lbs sweet potatoes and it was still very spicy. If you want to make it mild or kid friendly, cut way back on the jalapenos and just place them in a bowl as a side. 2. To sweeten it, I have found that 2 Tbsp brown sugar does the trick. 3. This soup freezes beautifully! You won't be disappointed in this soup!
Provided by Tracy3906
Categories Yam/Sweet Potato
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Scrub sweet potatoes, cut into quarters, place in large stock pot, cover with water and boil until soft.
- When potatoes are soft, drain them and let them cool until you can handle them. Peel off the skin.
- Peel and chop onion. Finely chop bacon and garlic.
- In a large soup pot, melt butter. Add bacon, onion and garlic and saute until onions are translucent.
- Add chicken broth. Cover and bring to a boil.
- Dice half the sweet potatoes and stir into boiling broth.
- Puree the remaining sweet potatoes with the jalapenos, cumin, cilantro and half-and-half. Stir into soup. Add salt, pepper, and sweetener (if needed). Stir well; heat through.
- Serve and Enjoy!
POTATO-CHEDDAR SOUP WITH QUICK-PICKLED JALAPEñOS
If cheesy mashed potatoes became a cozy soup, it would be this. It's rich but not excessive, hearty but not heavy, and spiked with a little chili powder and some garlic to liven it up. The homemade pickled jalapeños give this a bright tang that perks up every creamy bite. Quick and easy to make, the jalapeños are leagues better than anything in a jar, and leftovers are excellent in sandwiches or scrambled into eggs.
Provided by Melissa Clark
Categories soups and stews, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Thinly slice the jalapeños, discarding the seeds if you like. Put slices in a bowl and squeeze in enough lime juice to cover them. Add a pinch each of salt and sugar. Let sit at room temperature while you make the soup. (The jalapeños can be prepared up to 5 days ahead of time and stored in the refrigerator; they get softer and more pickle-y as they sit.)
- In a large pot, melt the butter over medium heat. Add onion, celery and a large pinch of salt, and sauté until lightly golden and soft, about 10 minutes. Add garlic and chili powder and sauté until fragrant, 1 minute.
- Add potatoes, broth and 2 teaspoons salt, and bring to a simmer. Cook until potatoes are very tender, 30 to 40 minutes.
- Using an immersion blender or transferring the soup to a regular blender in batches, purée the soup, adding some water as needed to thin it out. (The soup can be as thick or brothy as you like.)
- Return the soup to the pot if you removed it and reduce heat to medium-low. Add cheese and half-and-half, and cook at a very gentle simmer, stirring, until the cheese melts, 1 to 2 minutes. Taste and season with salt and pepper as needed.
- Top each bowl with pickled jalapeños, plus a drizzle of their pickling liquid and a pinch of chili powder, along with scallions, cilantro and more Cheddar.
JALAPENO SOUP
Serve topped with sour cream and green onion!
Provided by Sara
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 35m
Yield 6
Number Of Ingredients 6
Steps:
- Place broth, celery, onion and garlic salt in a large saucepan over high heat, and cook until mixture thickens, 10 minutes.
- Remove from heat, stir in cheese, and puree in a food processor or with an immersion blender until smooth. Return to pot.
- Stir in jalapenos and heat through. Serve.
Nutrition Facts : Calories 644.1 calories, Carbohydrate 9.6 g, Cholesterol 158.9 mg, Fat 50.4 g, Fiber 1.7 g, Protein 38.9 g, SaturatedFat 32 g, Sodium 1272.7 mg, Sugar 4.6 g
JALAPEñO-POTATO CHOWDER
Dinner ready in 35 minutes! Enjoy this spicy jalapeño, corn and potato chowder topped with Swiss cheese - a hearty soup!
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- In 2-quart saucepan, melt butter over medium heat. Add onion and bell pepper; cook 3 to 5 minutes, stirring occasionally, until crisp-tender.
- Stir in flour. Gradually add milk, stirring constantly, until mixture is boiling.
- Stir in remaining ingredients. Cook 5 to 10 minutes, stirring occasionally, until corn is tender. Serve soup topped with cheese if desired.
Nutrition Facts : Calories 320, Carbohydrate 43 g, Cholesterol 35 mg, Fat 2, Fiber 3 g, Protein 9 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 580 mg, Sugar 11 g, TransFat 1/2 g
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