posted by Sue Freeman 09-02-98 8:18 AM
Jalapeno Potato Soup
by danceswithcarp
1 pound of pork sidemeat or bacon
2 1/2 pounds of potatoes, diced
1 (12 oz.) can evaporated milk
6 milk cans of water
2 tablespoons margarine
1 1/4 lb. jalapeno peppers, seeded and deveined and diced, divided
1/4 lb. serrano peppers, seeded and deveined
4 big celery sticks, diced
2 big onions, diced
pepper, salt and white pepper, to taste
2-4 tbl. flour to thicken
Fry sidemeat or bacon, drain and crumble into bits.
Boil the diced potatoes until done, but still firm; drain.
Pour in the can of evaporated milk, and water. Throw in the margarine and the sidemeat bits.
Turn this mix up no higher than medium to heat it so you don't
scorch it.
Take half of the Jalapenos and all of the Serranos and puree them in a blender. Then toss the purree into the milk and potatoes and stir into they mix.
When the potato soup with pureed peppers in the broth is steaming and almost ready to serve, toss in the remaining diced up Jalapenos, onions, and celery. Don't let them cook long enough to get mushy; you want these to be crisp.
Add salt and pepper to taste and add flour (or cornstarch) to thicken.