Jalapeño Potato Soup

Ingredients

 * 1 medium onion, chopped
 * ¼ cup margarine
 * 5 pounds russet potatoes, peeled and cubed
 * 8 cups chicken broth
 * 1 teaspoon ground cumin
 * ½ cup jalapeno chiles, coarsely chopped
 * 1 pinch baking soda
 * 4 cups evaporated milk
 * salt and pepper to taste
 * sour cream
 * green onions, chopped

Directions

 * 1) In a large stockpot, sauté Onion in butter or margarine until just tender.
 * 2) Add potatoes, chicken broth and cumin, then cover and cook until potatoes are tender, about 20 or 30 minutes.
 * 3) Remove from heat and add jalapenos with liquid, baking soda and evaporated milk.
 * 4) Coarsely mash potatoes in the pot with a Potato masher.
 * 5) Stir well, then season with salt and pepper, Return to heat and simmer for 15 minutes, stirring frequently.
 * 6) Garnish individual servings with a dollop of sour cream and a sprinkling of chopped green onions.