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.
Cream of Potato Jalapeno Soup
820 per serving
- 2 slices bacon
- 1 cup onion, diced
- 3 cloves garlic, minced
- 2 seeded and minced jalapeno
- 3 cups diced Idaho potatoes, diced
- 32 ounces chicken broth
- 1 cup low fat sour cream
- 12 ounces fat free evaporated milk
- 1 teaspoon cumin
- 1 tablespoon sea salt and pepper
- 1 cup thin tortilla strips
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.
Ladle into bowls and garnish if desired with a dollop of sour cream and thin tortilla strips.