Name: Tex Mex Potato Soup
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Potatoes, peeled and cubed - 2; Onion, chopped - 1; Green bell pepper, chopped - 1; Red bell pepper, chopped - 1; Margarine - 2 tablespoons; Chopped ham - 4 ounces; Chopped green chile peppers - 1 tablespoon; Ground white pepper - ¼ teaspoon; Cayenne pepper - ⅛ teaspoon; Chicken broth - 1 (14.5 ounce) can; Egg yolk, beaten - 1; Heavy whipping cream - ¼ cup; Shredded Cheddar cheese - ½ cup

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Tex Mex Potato Soup

1. Potatoes, peeled and cubed - 2

2. Onion, chopped - 1

3. Green bell pepper, chopped - 1

4. Red bell pepper, chopped - 1

5. Margarine - 2 tablespoons

6. Chopped ham - 4 ounces

7. Chopped green chile peppers - 1 tablespoon

8. Ground white pepper - ¼ teaspoon

9. Cayenne pepper - ⅛ teaspoon

10. Chicken broth - 1 (14.5 ounce) can

11. Egg yolk, beaten - 1

12. Heavy whipping cream - ¼ cup

13. Shredded Cheddar cheese - ½ cup

How to cook deliciously - Tex Mex Potato Soup

1. Stage

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

2. Stage

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.

3. Stage

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

4. Stage

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.