Tex Mex Potato Soup The Best Recipes

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Tex Mex Potato Soup

"Spicy and rich potato soup."

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
• 1/4 teaspoon ground white pepper
• 1/8 teaspoon cayenne pepper
• 1 (14.5 ounce) can chicken broth
• 1 egg yolk, beaten
• 1/4 cup heavy whipping cream
• 1/2 cup shredded Cheddar cheese

Instructions :

Prep : 20M	Cook : 6M	Ready in : 55M

• 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.

Notes :

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