My wife and I were introduced to this soup on a Royal Caribbean Mediterranean cruise. On returning to Canada we just had to find a recipe, and a quick search resulted in the recipe below. While I have added some notes I take no credit for developing this excellent recipe.
Although it is entirely subjective, I do not consider this dish spicy, the evaporated milk and potatoes neutralize most of it. It has just enough heat to warm your belly after a full bowl. Many people that have tried it get no heat, while the very occasional person has gone off in search of a glass of water.
Jalapeno Potato Soup
Yield: 18 entree servings
Source: Peach Tree Gift Gallery and Tearoom
Ingredients
1 medium onion; chopped
1/4 cup butter
5 lbs russet potatoes; peeled and cubed
8 cup chicken broth
1 tsp cumin; ground
1/2 cup jalapeno; coarsely chopped
1/16 tsp baking soda
4 cup evaporated milk
salt (optional)
pepper (optional)
sour cream (optional)
green onions (optional)
Instructions
In a large stockpot, saute onion in butter until just tender.
Add potatoes, chicken broth, and cumin, then cover and cook until potatoes are tender (about 20 to 30 minutes).
Remove from heat and add jalapenos (with liquid), baking soda, and evaporated milk.
Coarsely mash potatoes in the pot with a potato masher.
Stir well, season with salt and pepper to taste, return to heat and simmer for 15 minutes, stirring frequently.
Garnish individual servings with a dollop of sour cream and a sprinkling of chopped green onions if desired.
Notes
The baking soda prevents the evaporated milk from curdling and MUST be added after the jalapeno and before the evaporated milk.
The soup keeps for a few days if refrigerated immediately after cooling although it tends to be thicker when you reheat it. I have not tried freezing and reheating it, if you do please let me know how it works out.
Other peppers can be used, I have already tried this recipe with cubanelle peppers. I do think naga jolokia would be a bit too powerful.
Another idea is to use chipotle peppers (smoked jalapenos) to bring a different flavour.
Nutritional Information (Estimated per serving)
Calories 205 • Fat 7g (Saturated Fat 4g) • Cholesterol 23mg • Sodium 432mg • Carbohydrates 30g (Dietary Fibre 2g • Sugars 7g) • Protein 7g