Jalapeno-Potato Soup

• 1 medium onion, chopped
• 5 lb. Russet potatoes, peeled and cubed
• 1 tsp. comino
• pinch of baking soda
• 4 c. evaporated milk
• 1/4 c. butter or margarine
• 8 c. chicken broth
• 1/4 to 1/2 c. coarsely chopped pickled jalapenos (and juice)
• salt and pepper to taste

1. In large stock pot, saute onion in butter or margarine until just tender.
2. Add potatoes, chicken broth and comino.
3. Cover and cook until potatoes are tender, about 20 to 30 minutes.
4. When done; add jalapenos, soda and evaporated milk. Coarsely mash potatoes with a potato masher.
5. Stir well and taste for salt and pepper.
6. Simmer 15 minutes, stirring frequently.
7. Garnish with dollop of sour cream and chopped green onions.
8. Serves 16 to 18.

onion, russet potatoes, comino, baking soda, milk, butter, chicken broth, pickled jalapenos, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=407470 (may not work)