Tex Mex Potato Soup

Name: Tex Mex Potato Soup
Total time: 55
Yield: 6
Ingredients: 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; 0.25 teaspoon ground white pepper; 0.125 teaspoon cayenne pepper; 1 (14.5 ounce) can chicken broth; 1 egg yolk, beaten; 0.25 cup heavy whipping cream; 0.5 cup shredded Cheddar cheese

Recipe by Bob Cody from allrecipes.com

55 Mins.

Ingredients

6 servings

•

2 potatoes, peeled and cubed
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1 onion, chopped
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1 green bell pepper, chopped
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1 red bell pepper, chopped
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2 tablespoons margarine
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4 ounces chopped ham
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1 tablespoon chopped green chile peppers

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0.25 teaspoon ground white pepper
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0.125 teaspoon cayenne pepper
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1 (14.5 ounce) can chicken broth
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1 egg yolk, beaten
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0.25 cup heavy whipping cream
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0.5 cup shredded Cheddar cheese

Instructions

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.