Tex Mex Potato Soup recipe

6 servings

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

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 heavy whipping cream

1/2 cup shredded Cheddar cheese

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.