A creamy and spicy potato soup that combines the flavors of Tex-Mex cuisine, perfect for a comforting dinner.
Ingredients
4 medium Potatoes
2 tablespoons Butter
1 large Onion
1 medium Green Bell Pepper
1 medium Red Bell Pepper
1 cup Diced Ham
1 can Green Chilies
1 teaspoon White Pepper
1/2 teaspoon Cayenne Pepper
4 cups Chicken Broth
2 large Egg Yolks
1/2 cup Heavy Cream
1 cup Shredded Cheddar Cheese
Method
Start by boiling the potatoes in a pot of water until they're tender enough to be pierced with a fork, which should take about 15 minutes. After cooking, drain the potatoes and put them aside.
In a skillet, melt some butter and sauté diced onions along with chopped green and red bell peppers for roughly 10 minutes, or until they soften. Add in diced ham, green chilies, white pepper, and cayenne pepper, allowing this mixture to cook for another minute before removing it from heat.
Blend the cooked potatoes with chicken broth in a blender until you achieve a silky texture. Pour this smooth potato mixture into the pan with the sautéed vegetables.
Warm the soup on the stove until it is nearly boiling. In a separate bowl, whisk the egg yolk with heavy cream. Gradually mix in half a cup of the hot soup to temper the yolk, then stir this mixture back into the soup in the saucepan. Heat gently, avoiding a rolling boil.
Serve the soup hot, topped with a sprinkle of shredded cheddar cheese for added flavor.
