Jalapeno Potato Soup

October 18, 2008 by Curt Siters

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. My girlfriend and I grew some jalapeno peppers this summer and I just grabbed one off the bush to try this. 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
• ¹/₂ of a seeded jalapeno pepper
• 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

Good homemade biscuits go great with this.

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* Please do NOT use a lesser quality essential oil for cooking, recipes, or ingesting as a non-therapeutic-grade essential oil contains chemicals and solvents that will cause harm.

Learn about cooking with Young Living therapeutic-grade essential oils

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Curt Siters is an Independent Associate for Pre-Paid Legal Services, Inc. He is also aYoung Living Essential Oils Independent distributor and publishes articles on YourWebReference and at TheVeryEssence. He also does web work such as website design, website maintenance and SEO for websites.

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