Tex Mex Potato Soup

Ingredients

• Servings: 6
• 2 potatoes, peeled and cubed
• 1 onion, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 2 tablespoons margarine
• 4 ounces chopped ham
• 1 tablespoon chopped green chile peppers
• 1/4 teaspoon ground white pepper
• 1/8 teaspoon cayenne pepper
• 1 (14.5 ounce) can chicken broth
• 1 egg yolk, beaten
• 1/4 cup heavy whipping cream
• 1/2 cup shredded cheddar cheese

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 55 mins


• cook potatoes in boiling water until tender, about 15 minutes. drain and reserve.
• in a skillet, saute onion, green and red pepper in butter for 10 minutes, or until softened. stir in the ham, green chilies, white pepper and cayenne. cook for 1 minute longer. reserve.
• in a blender, combine the potatoes and chicken broth and blend until smooth. add to the sauteed vegetable mixture.
• heat soup just to boiling. beat the egg yolk with the heavy cream in a small bowl. stir in 1/2 cup hot soup, stir yolk mixture back into sauce pan. gently heat soup, but do not boil. garnish with shredded cheddar cheese.