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Tex Mex Potato Soup Recipe

Recipe by: 106a802496d678ba

"Spicy and rich potato soup."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook35 m
  • Ready In55 m
  • 1Cook potatoes in boiling water until tender, about 15 minutes. Drain and reserve.
  • 2In 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.
  • 3In a blender, combine the potatoes and chicken broth and blend until smooth. Add to the sauteed vegetable mixture.
  • 4Heat 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.
Ingredients
  • 6 servings
  • 219 cals
  • 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    219
    11%
  • Fat:
    13.2
    20%
  • Carbs:
    17.7
    6%
  • Protein:
    8.2
    16%
  • Cholesterol:
    69
    23%

Based on a 2,000 calorie diet

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