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Tex Mex Potato Soup

4

55 min

Tex Mex Potato Soup

Tex Mex Potato Soup Photo 1

Time

55 min

Serving

6 persons

Calories

219

Rating

4.00★ (11)

Cuisine

Author: Victoria Buriak
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

Tex Mex Potato Soup Photo 21
Tex Mex Potato Soup Photo 32
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Tex Mex Potato Soup Photo 54
  1. Cook potatoes in boiling water until tender, about 15 minutes. Drain and reserve.
    Tex Mex Potato Soup Photo 2
  2. 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.
    Tex Mex Potato Soup Photo 3
  3. In a blender, combine the potatoes and chicken broth and blend until smooth. Add to the sauteed vegetable mixture.
    Tex Mex Potato Soup Photo 4
  4. 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.
    Tex Mex Potato Soup Photo 5

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