Tex Mex Potato Soup

Name: Tex Mex Potato Soup
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 6
Cuisine: Global
Ingredients: 0 teaspoons cayenne pepper; 411 grams chicken broth; 1 egg yolk, beaten; 1 green bell pepper, chopped; 1 Tbsp chopped green chile peppers; 0 teaspoons ground white pepper; 113 grams chopped ham; 59 milliliters heavy whipping cream; 2 Tbsps margarine; 1 onion, chopped; 2 potatoes, peeled and cubed; 1 red bell pepper, chopped; 118 milliliters shredded Cheddar cheese

Tex Mex Potato Soup might be just the soup you are searching for. This recipe covers 13% of your daily requirements of vitamins and minerals. One serving contains 224 calories, 10g of protein, and 15g of fat. This recipe serves 6. This recipe is typical of Southwestern cuisine. Autumn will be even more special with this recipe. From preparation to the plate, this recipe takes roughly 55 minutes. Head to the store and pick up ham, margarine, cheddar cheese, and a few other things to make it today. It is a good option if you're following a gluten free diet.

Instructions

Cook potatoes in boiling water until tender, about 15 minutes.

Ingredients you will need

Potato

Water

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.

Ingredients you will need

Green Chili Pepper

White Pepper

Red Pepper

Ground Cayenne Pepper

Butter

Onion

Ham

Equipment you will use

Frying Pan

In a blender, combine the potatoes and chicken broth and blend until smooth.

Ingredients you will need

Chicken Broth

Potato

Equipment you will use

Blender

Add to the sauteed vegetable mixture.

Ingredients you will need

Vegetable

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.

Ingredients you will need

Heavy Cream