Tex Mex Potato Soup Recipe - Allrecipes.com
Tex Mex Potato Soup Recipe
  • READY IN 55 mins

Tex Mex Potato Soup

Recipe by  

"Spicy and rich potato soup."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  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.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 35 mins
  • READY IN 55 mins
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Reviews More Reviews

Most Helpful Positive Review
Jan 15, 2004

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 cream cheese with the potato/broth mixture. I'm a big fan of garlic, so I chopped up several cloves to simmer with the onions. I can't tell you how fantastic this turned out. I even froze some for later, and am eating it now as I type. Still tastes amazing. Never be afraid to get off the beaten track of your recipe and do your own thing :)

 
Most Helpful Critical Review
Feb 03, 2011

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 little shrimp in place of the ham.

 

10 Ratings

Jan 02, 2004

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 red and green and also yellow pepper. Yummy every time, thanks!

 
Nov 25, 2007

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

 
Nov 07, 2005

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, this is a real comfort food!

 
Jan 11, 2005

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 comforting on a cold, rainy night!

 
Dec 13, 2010

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

 
Oct 07, 2011

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

 

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Nutrition

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

* Percent Daily Values are based on a 2,000 calorie diet.

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