If you want to try a great twist on the classic Potato Soup that is easy, quick and uses little in the way of pots and pans, this could be up your alley. Evelyn and I grow jalapeno peppers every summer and I just grabbed a Jalapeno pepper off the bush to add to my potato soup recipe. It isn’t hot but the combination of the pepper and the carrot add a wonderful flavor and the orange of the carrot, along with the homemade chicken stock, turns this soup a light golden brown.
- 2 1/2 lbs of baking potatoes
- 1/4 of a large onion
- 3 medium and 1 small clove of garlic, minced
- 1/2 of a jalapeno pepper, remove the seeds (it’s the seeds that can make using hot peppers too hot for most)
- 1 drop of Young Living Pepper Essential Oil*
- 1 quart of homemade chicken stock
- 1 medium carrot
- 1 quart of water
Slice and dice everything. Place in 4 qt. pot with water and chicken stock. Bring to a boil then reduce to medium heat. Cook until potatoes are done. Remove from heat.
If you have a stick blender (I love ours as I can blend hot stuff right in the pot while it is hot) blend until smooth. If you have a regular blender allow the soup to cool before blending.
If the soup appears too thick add a little water to thin to desired consistency.
Salt and pepper (or add 1-2 drops of Young Living Pepper Essential Oil*) to taste.
Makes 8 Servings
Homemade biscuits go great with this!
Recipes that go well with Jalapeno Potato Soup;
And for dessert, Easy Chocolate Truffles