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

Need a gluten free main course? Tex Mex Potato Soup could be a great recipe to try. One serving contains 360 calories, 26g of protein, and 20g of fat. This recipe serves 6. This recipe covers 17% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Autumn. If you have margarine, bell pepper, egg yolk, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 55 minutes.

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