“Spicy and rich potato soup.” - by Christine L.
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- 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.
Nutrition
Amount Per Serving (6 total)
- Calories
- 219 cal
- 11%
- Fat
- 13.2 g
- 20%
- Carbs
- 17.7 g
- 6%
Based on a 2,000 calorie diet
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Reviews (8)
Rate This Recipe
"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 cream..." See more cheese with the potato/broth mixture. I'm a big fan of garlic, so I chopped up several cloves to simmer with the onions. I can't tell you how fantastic this turned out. I even froze some for later, and am eating it now as I type. Still tastes amazing. Never be afraid to get off the beaten track of your recipe and do your own thing :)"
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