Jalapeno Potato Soup

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.

Ingredients

• 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;

Evelyn’s REAL Veggie Burger Recipe

Thyme-Crusted Sablefish Recipe

Yummy Lamb Meat Loaf Recipe

And for dessert, Easy Chocolate Truffles