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Jalapeno Pepper Potato Soup Recipe

Ingredients

  • 1 large onion, diced
  • 1 large jalapeno pepper, minced  (cut back on this if you prefer a milder flavour)
  • 3 stalks celery, chopped
  • 6 medium potatoes, small diced
  • 5 cups water
  • 5  whole cloves
  • 8 black peppercorns
  • 1 bay leaf
  • 1 star anise
  • 1/2 cup heavy cream
  • 1 teaspoon salt  (taste to season)
  • chopped green onions
  • 4 slices bacon, cut into 1/2 inch pieces, fried
  • shredded cheese

Directions

  1. Chop vegetables and place in a large saucepan, cover with water.  Bring to boil.
  2. Put spices in a spice cup or tie in cheesecloth and add to pot.
  3. Simmer covered,  about 30 minutes until vegetables are soft and broth is fragrant.  Remove spices.
  4. Mash well or process with a hand held blender.  Do not puree until smooth. Leave a bit of texture.  You can pulse the liquid using a regular blender but take care when processing hot liquids.
  5. Season with salt and stir in cream.
  6. Ladle into bowls and garnish with bacon bits, cheese and green onions.

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