- 1 medium onion, chopped
- ¼ cup butter
- 5 lbs. potatoes, peeled and cubed
- 8 cups chicken broth
- 1 tsp. cumin
- ¼ cup Happy Hal’s jalapeno relish
- pinch of baking soda to prevent curdling
- 4 cups evaporated milk
- salt and pepper to taste
In large stock pot, sauté onions in butter until tender. Add potatoes, broth and cumin. Cover and cook until potatoes are tender. (20 – 30 mins.) When done, add Happy Hal’s, soda, milk, and potatoes, which have been coarsely mashed with potato masher. Stir well. Simmer 15 mins.
Garnish with sour cream and green onions.
