Tex Mex Potato Soup recipe
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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
Nutrition Info
- 219.3 caloriescarbohydrate: 17.7 gcholesterol: 68.8 mgfat: 13.2 gfiber: 2.7 gprotein: 8.2 gsaturatedFat: 5.8 gservingSize: -sodium: 379.3 mgsugar: 2.8 gtransFat: : -unsaturatedFat: : -
Directions Tex Mex Potato Soup
Directions
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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.