Spicy and rich potato soup.
Ingredients
- potatoes: 2 piece (cubed)
- onion: 1 piece (chopped)
- green bell pepper: 1 piece (chopped)
- red bell pepper: 1 piece (chopped)
- margarine: 2 Tbsp
- ounces chopped ham: 4 piece
- green Chili peppers: 1 Tbsp (chopped)
- ground white pepper: 0.25 tsp
- cayenne pepper: 0.125 tsp
- chicken broth: 1 can (14.5 ounce can)
- egg yolk: 1 piece (beaten)
- heavy whipping cream: 0.25 cup
- cheddar cheese: 0.5 cup (shredded)
Metric Conversion
Stages of cooking
-
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.
