Jalapeno Potato Soup
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Serves 4-6

Ingredients:

• 2 & 1/2 lbs. MountainKing® Butter Gold Potatoes, diced
• 4 celery sticks, diced
• 1 ½ cups bacon diced
• 2 large onions, diced
• 1 can evaporated milk
• 1 ½ lbs. Jalapenos, seeded and de-veined
• ¼ lb. Serrano’s, seeded and de-veined
• Pepper & salt
• 2 tbsp. butter
• cornstarch to thicken

Directions:

1. Boil the diced potatoes and drain. In a sauce pan over medium heat, simmer evaporated milk, 6 cans of water, margarine and bacon. Be careful not to scorch.
2. Take half of the Jalapenos and all of the Serrano’s and puree them in a blender. Add the purée to the milk and potatoes and stir. Simmer 5 minutes and then add the remaining chopped Jalapenos, onions, celery, salt and pepper.
3. For a thicker soup, combine 1 Tablespoon cornstarch with 3 Tablespoons cold water, mix thoroughly and add to soup.