Tuesday, January 13, 2015

Jalapeno Pepper Potato Soup


We enjoyed this spicy potato soup yesterday for our lunch.
Paired with some crusty bread, it makes a satisfying main course soup.
The vegetable broth, made from scratch, has lots of flavour with simple ingredients that I always have available.

  • 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
  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.

6 comments:

  1. I can almost smell this; it must be lunchtime!

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  2. WOW! I am going to try this. I am just about to go to the shop so have added some ingredients from here to my list!

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  3. Yummy! I love that hot seasoning provided by the pepper of all peppers!

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  4. Looks like my son volunteered me to make this for him. Looks lovely.

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  5. That soup looks delicious!!! Love your pottery bowl too.

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  6. Did you take the seeds out of the pepper first?

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