TEX MEX POTATO SOUP

Tex Mex Potato Soup image

Spicy and rich potato soup.

Provided by Christine L.

Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Potato Soup Recipes

Time 55m

Yield 6

Number Of Ingredients 13

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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
¼ teaspoon ground white pepper
⅛ teaspoon cayenne pepper
1 (14.5 ounce) can chicken broth
1 egg yolk, beaten
¼ cup heavy whipping cream
½ cup shredded Cheddar cheese

Steps:

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.

Nutrition Facts : Calories 219.3 calories, Carbohydrate 17.7 g, Cholesterol 68.8 mg, Fat 13.2 g, Fiber 2.7 g, Protein 8.2 g, SaturatedFat 5.8 g, Sodium 379.3 mg, Sugar 2.8 g