Tex Mex Potato Soup

A puree of potatoes boiled in chicken broth is added to a saute of mixed peppers, chilies, and ham in this spicy soup cooked with heavy cream and egg yolk. Serve with shredded cheddar cheese.

• Preparation Time: 20 mins
• Cooking Time: 35 mins
• Total Time: 55 mins
• Calories: 219 Calories

Ingredients

• ¼ cup heavy whipping cream
• 1 egg yolk, beaten
• 1 onion, chopped
• 2 tablespoons margarine
• ½ cup shredded Cheddar cheese
• 1 (14.5 ounce) can chicken broth
• ¼ teaspoon ground white pepper
• ⅛ teaspoon cayenne pepper
• 2 potatoes, peeled and cubed
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 4 ounces chopped ham
• 1 tablespoon chopped green chile peppers

Recipe Instructions

Step 1

Cook potatoes in boiling water until tender, about 15 minutes. Drain and reserve.

Step 2

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.

Step 3

In a blender, combine the potatoes and chicken broth and blend until smooth. Add to the sauteed vegetable mixture.

Step 4

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.