Tex-Mex Potato Soup

Total Time

55 Minutes

Servings

6

Ingredients

• 2 potatoes, peeled and cubed
• 1 onion, chopped
• 1 green pepper, chopped
• 1 red 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
• 14 (14.5 ounce) cans chicken broth
• 1 egg yolk, beaten
• 1/4 cup whipping cream
• 1/2 cup shredded cheddar cheese

Instructions

1. Cook potatoes in boiling water until tender, about 15 minutes. Drain and reserve.
2. In a skillet, sauté onion, green and red pepper in butter for 10 minutes, or until softened. Stir in the ham, green chillies, white pepper and cayenne. Cook for 1 minute longer. Reserve.
3. In a blender, combine the potatoes and chicken broth and blend until smooth. Add to the sautéed vegetable mixture.
4. Heat soup just to boiling. Beat the egg yolk with the double 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.