Cream of Potato Jalapeño Soup


  • 2 slices bacon
  • 1 cup onion, diced
  • 3 cloves garlic, minced
  • 2 jalapeños, seeded and minced
  • 3 cups Idaho® potatoes, diced
  • 32 ounces chicken broth
  • 12 ounces fat free evaporated milk
  • 1 cup low fat sour cream
  • 1 teaspoon cumin
  • 1 teaspoon each sea salt and pepper
  • 1 cup thin tortilla strips


  1. In a large Dutch oven, brown the bacon and add the onions, jalapeño and garlic. Sauté for about 4 minutes.
  2. To the Dutch oven, add the potatoes and broth and bring to a boil. Cook until potatoes are tender. Add the milk, 1/2 cup of sour cream (retain the rest to garnish) and spices. Puree with an immersion blender.
  3. Ladle into bowls and garnish if desired with a dollop of sour cream and thin tortilla strips.
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Yield: 6

Tamie Joeckel

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