Tex Mex Potato Soup

Tex Mex Potato Soup

8

"Spicy and rich potato soup."

Ingredients

55 m {{adjustedServings}} servings 219 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 219 kcal
  • 11%
  • Fat:
  • 13.2 g
  • 20%
  • Carbs:
  • 17.7g
  • 6%
  • Protein:
  • 8.2 g
  • 16%
  • Cholesterol:
  • 69 mg
  • 23%
  • Sodium:
  • 379 mg
  • 15%

Based on a 2,000 calorie diet

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Directions

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  1. Cook potatoes in boiling water until tender, about 15 minutes. Drain and reserve.
  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.
  3. In a blender, combine the potatoes and chicken broth and blend until smooth. Add to the sauteed vegetable mixture.
  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.
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Reviews

8
  1. 10 Ratings

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I used this recipe as a solid base to create my own personal version. I used only jalepeno pepper for both taste and a little heat. I also blended in cilantro, lime, some raw carrot and a little...

An excellent and flavorful soup. I've made it several times without the meat and substituting water for the broth for a vegetarian alternative. I also added several cloves of garlic and extra ...

This soup was wonderful! I will definitely be making again. Loved the spice!