SPICY THREE-POTATO SOUP

Ingredients Weight Measure
Red Bliss potatoes, skin on, large dice 2 lbs.
Yukon Gold potatoes, skin on, large dice 2 lbs.
Idaho potatoes, skin on, large dice 2 lbs.
Oil 2 oz. 1/4 cup
Onions, small dice 1 lb.
Garlic 2 oz. 2 Tbsp.
Red Bliss potatoes, peeled, cubed 2 lbs.
Yukon Gold potatoes, peeled, cubed 2 lbs.
Idaho potatoes, peeled, cubed 2 lbs.
Water, cold 3/4 gal.
TABASCO® brand Green Jalapeño Pepper Sauce 4 oz. 1/2 cup
Heavy cream 16 oz. 2 cups
White wine 4 oz. 1/2 cup
Nutmeg 1/2 tsp.
Salt to taste
Pepper to taste

Method

  1. In a large pot, combine skin-on large diced potatoes, cover with cold water, bring to a boil and cook until potatoes are soft. Drain and reserve.
  2. Heat oil. Add onions and garlic. Sauté covered for about 10 minutes. Add peeled cubed potatoes, cover with cold water and boil until soft. Drain and reserve cooking liquid.
  3. Whip cubed potatoes in mixer until smooth, adding cooking liquid as necessary. Combine with remaining reserved cooking liquid and return to boil.
  4. Add TABASCO® Green Jalapeño Pepper Sauce, cream, wine and nutmeg and cook for an additional 10 minutes. Season with salt and pepper. Add reserved diced potatoes and serve.

Yield: 2 gallons

A spicy twist on a traditional St. Patrick's Day favorite.