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Tex Mex Potato Soup
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Spicy potato soup with mixed peppers, chilies, ham, cream, and egg yolk, topped with shredded cheddar cheese.
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
Instructions:
  • Boil potatoes until fork-tender, approximately 15 minutes. Drain and set aside.
  • Heat butter in a skillet and saute onion, green pepper, and red pepper until softened, about 10 minutes. Add ham, green chilies, white pepper, and cayenne, and cook for an additional minute. Set aside.
  • Blend the potatoes with chicken broth until smooth in a blender, then mix into the sauteed vegetables.
  • 1. Bring the soup to a gentle boil. 2. Whisk together egg yolk and heavy cream in a small bowl. 3. Slowly stir in 1/2 cup of hot soup, then pour the yolk mixture back into the saucepan. 4. Warm the soup gently, avoiding boiling. 5. Top with shredded cheddar cheese before serving.

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