I love potato soup! Isn't it just perfect for a snowed in day? Especially when the soup has a bit extra heat like this one. The roasted jalapenos give this soup quite a kick!
This soup requires a lot of prep, but isn't it nice sometimes to just take your time? It can be so peaceful to chop tons of veggies and think about what a blessing it is to even have food to chop, you know?

First you'll need to roast 1 or 2 jalapenos under the broiler. I used 2 because we like spicy food, but it was really very spicy so 1 might be sufficient. Broil them for 10 minutes, flipping once. While the peppers are roasting, cook 6 slices of chopped bacon and then drain them on a paper towel. Pour 1 tablespoon of the bacon grease into the pot you will use for the soup.

Let the jalapenos and bacon cool as you peel and chop 2 lbs potatoes, 1 celery stalk, 1/2 yellow onion, 4 cloves garlic, and cilantro. Now the jalapenos are cool enough to slice. Be sure to discard the seeds, and be careful not to get spiciness in your eyes! I always wear gloves when I handle peppers, I've had way too many bad experiences!
Anyway, now you can warm up the pot with the bacon grease and add the onion and celery. Cook on low until soft. 
Add the garlic and cook for 30 seconds more, garlic burns quickly.
Add the potatoes, and some cumin and cayenne pepper, just a few shakes.
Pour in 4 cups of chicken stock (homemade if you're feeling little-house-on-the-prairie-ish!) and bring to a boil.
Then simmer uncovered for 30 minutes until the potatoes are tender. Remove from heat and let the soup cool for 10 minutes.
Then blend the soup, in batches, until smooth.
Pour in 1/2 cup buttermilk and 1/2 cup half and half. Mix in the creamy goodness.
Pour in the roasted jalapenos...
and the bacon. Warm up the soup a bit more and add salt if necessary. Then serve with cheddar cheese and cilantro!

Potato Soup with Roasted Jalapenos and Bacon
Adapted from Homesick Texan

1 or 2 jalapeno peppers
6 slices bacon, chopped
1 celery stalk, chopped
1/2 medium yellow onion, chopped
4 cloves garlic, chopped
4 cups chicken stock
2 pounds Russet potatoes, peeled and diced into 1 inch cubes
pinch of cumin
pinch of cayenne
chopped cilantro
1/2 cup buttermilk
1/2 cup half and half
salt and black pepper to taste
shredded cheddar for serving

Cook the jalapenos under a broiler for 10 minutes, turning once. Once cooled, remove the stem and seeds and chop.

Cook the bacon on medium heat until crispy. Place the cooked bacon on a paper towel lined plate. Pour 1 tablespoon of the bacon grease into a large pot.

Preheat the pot over low heat. Then add the celery and onion and stir occasionally until they're soft. Then toss in the garlic and cook for only 30 seconds. Add the potatoes, cumin and cayenne and then pour in the chicken stock. Turn the heat up to high and bring to a boil. Next turn the heat to low and simmer for 30 minutes or until the potatoes are tender.

Remove from heat and let the soup cool for 10 minutes. Blend the soup until smooth by pouring the soup into a blender in batches. Return to the blended soup to the pot and pour in buttermilk and half and half. Warm over low heat until it's as warm as you want it. Add salt and pepper to taste.

Serve with shredded cheese and cilantro. Enjoy!
 


Comments


Your comment will be posted after it is approved.


Leave a Reply