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Tex Mex Potato Soup

SUBMITTED BY: Christine L.

"Spicy and rich potato soup."

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Servings
USMETRIC

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.

Reviewed on Jan. 2, 2004 by SPOCKS2

An excellent and flavorful soup. I've made it several times without the meat and substituting... MORE

Reviewed on Jan. 15, 2004 by SUPERCORDS

I used this recipe as a solid base to create my own personal version. I used only jalepeno... MORE

Reviewed on Nov. 7, 2005 by Beeje

SO GOOD! The only thing I changed was to use 2% milk instead of cream (it worked just fine)... MORE

Reviewed on Nov. 25, 2007 by BNBKLADY

This soup was wonderful! I will definitely be making again. Loved the spice! MORE

Reviewed on Jan. 11, 2005 by TRIPLEJ28

My husband said, "That's potato soup!" I did not puree the potatoes as we like a little more... MORE