Easy recipe Easy Recipe Jalapeño Potato Soup

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one medium onion, chopped ¼ cup margarine (Recipes by ingridients margarine) five pounds russet potatoes, peeled and cubed eight cups chicken broth one teaspoon ground cumin ½ cup jalapeno chiles, coarsely chopped one pinch baking soda (Recipes by ingridients soda) about four cups evaporated milk salt (Recipes by ingridients salt) and pepper to taste sour cream (Recipes by ingridients sour cream) (Recipes by ingridients cream) green onions, chopped Directions In a large stockpot, sauté Onion in butter (Recipes by ingridients butter) or margarine (Recipes by ingridients margarine) until just tender. Add potatoes, chicken broth and cumin, then cover and cook until potatoes are tender, about twenty or thirty minutes. Easy Recipe Jalapeño Potato Soup. Remove from heat and add jalapenos with liquid, baking soda (Recipes by ingridients soda) and evaporated milk. Coarsely mash potatoes in the pot with a Potato masher. Stir well, then season with salt (Recipes by ingridients salt) and pepper, Return to heat and simmer for about fifteen minutes, stirring frequently. Garnish individual servings with a dollop of sour cream (Recipes by ingridients sour cream) (Recipes by ingridients cream) and a sprinkling of chopped green onions..