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JALAPENO POTATO SOUP

1 medium onion, chopped
5 lbs. russet potatoes, peeled and cubed
1 tsp. cumin
a pinch of baking soda to prevent curdling
4 cup evaporated milk
garnish with sour cream and chopped, green onions
1/4 cup butter
8 cup chicken broth
1/4 - 1/2 cup chopped pickled jalapeno peppers with juice
salt and pepper to taste

In stock pot, saute onions in butter or margarine until just tender.
Add potatoes, chicken broth, and cumin. Cover and cook until
potatoes are tender, about 20 to 30 minutes. Add jalapenos, soda
and milk. Coarsely mash potatoes with masher. Stir well and taste
for salt and pepper. Simmer 15 minutes. Garnish with sour cream
and chopped green onions. Serves 16-18.

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