I picked up a copy of The Homesick Texan’s Family Table at the library the other day. Just reading the names of the recipes was making me hungry! It’s includes sections for breakfast, starters and snacks, salads and sides, chilis, soups and stews, main dishes, sweets and accompaniments (stuff like salsas and pickles). Her Buttermilk Potato Soup with Bacon and Jalapeno caught my eye. It’s been cold and rainy here and a potato soup sounded like it would hit the spot. I didn’t have any buttermilk so used the powdered buttermilk I keep around for “emergencies” like that. It’s fine for baking and I think the real thing would be better in this soup but the soup came out great regardless. She also called for peeled Russet potatoes but I used red because that’s what I had and I left the peels on. I used a grated Mexican cheese mix rather than plain Jack cheese and added sliced green onions.
The soup is thick. You could easily add more broth. I also think it would be good if you blended only half of it and left half the potatoes in big chunks. If you’ve got spice sensitive eaters, I think I’d leave the jalapenos out of the soup and serve them separately.