Potato Jalepeno Soup

Not for the faint of heart, this soup is extremely spicy but yummy, thanks to the peppers. You could cut down the number of peppers to decrease the heat of the soup, but where's the fun in that?

Serve the soup with a dollop of sour cream and some corn tortilla chips.

Ingredients:
1/4 cup hard margarine or butter
1 large cooking onion, diced
4 jalepeno peppers, seeds removed and diced
2 cloves garlic
4 cups chicken stock
5-6 medium white potatoes, peeled and cubed
1 cup milk (I use skim milk)
Salt and pepper to taste

Directions:
In a large pot, over medium-high heat, melt butter and saute onions until they start to turn clear. Add jalepenos and garlic, and cook for 5 minutes more. Stir in chicken stock, and add potatoes. Bring soup to a boil, then reduce heat to medium-low, cover and let cook for 20 minutes, or until potatoes are easily pierced with a fork. Stir in milk and continue to cook for 5 minutes. Remove pot from heat, and blend soup with an immersion blender, until smooth.