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

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.