Tex Mex Potato Soup

Tex Mex Potato Soup

8

"Spicy and rich potato soup."
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Ingredients

55 m servings 219 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 219 kcal
  • 11%
  • Fat:
  • 13.2 g
  • 20%
  • Carbs:
  • 17.7g
  • 6%
  • Protein:
  • 8.2 g
  • 16%
  • Cholesterol:
  • 69 mg
  • 23%
  • Sodium:
  • 379 mg
  • 15%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Cook potatoes in boiling water until tender, about 15 minutes. Drain and reserve.
  2. 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. In a blender, combine the potatoes and chicken broth and blend until smooth. Add to the sauteed vegetable mixture.
  4. 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.

Reviews

8
  1. 10 Ratings

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Most helpful positive review

I used this recipe as a solid base to create my own personal version. I used only jalepeno pepper for both taste and a little heat. I also blended in cilantro, lime, some raw carrot and a little...

Most helpful critical review

This soup was ok. For me the ham didn't really fit into the Tex Mex flavors. My bf said it tasted like someone from Wisconsin tried to do a southwestern soup. I think I'll do this again with a l...

I used this recipe as a solid base to create my own personal version. I used only jalepeno pepper for both taste and a little heat. I also blended in cilantro, lime, some raw carrot and a little...

An excellent and flavorful soup. I've made it several times without the meat and substituting water for the broth for a vegetarian alternative. I also added several cloves of garlic and extra ...

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

SO GOOD! The only thing I changed was to use 2% milk instead of cream (it worked just fine) and smoked sausage we buy locally, instead of ham. (not much of a ham fan) The flavors were great, ...

My husband said, "That's potato soup!" I did not puree the potatoes as we like a little more chunky consistancy, and they were already falling apart a bit anyway. Wonderful flavor and so comfo...

This soup was ok. For me the ham didn't really fit into the Tex Mex flavors. My bf said it tasted like someone from Wisconsin tried to do a southwestern soup. I think I'll do this again with a l...

Good, spicy soup. Used smoked sausage as suggested. I'll leave the potatoes chunkier next time.

This is good and very filling. I like the spice of it; the peppers add a really bright flavor to this creamy soup.