Tex Mex Potato Soup

Recipe View 15 mins In a medium saucepan, cover the cubed potatoes with water and bring to a boil. Cook until tender, about 12-15 minutes. Drain well and set aside.

Recipe View 11 mins While the potatoes are cooking, melt the butter in a large skillet over medium heat. Add the onion and bell peppers and sauté until softened, about 8-10 minutes. Stir in the diced ham, green chilies, white pepper, and cayenne pepper. Cook for 1 minute more, stirring constantly. Remove from heat and set aside.

Recipe View 2 mins In a blender or using an immersion blender, combine the cooked potatoes and chicken broth. Blend until smooth and creamy.

Recipe View 2 mins Pour the potato mixture into the skillet with the sautéed vegetables and ham. Heat the soup gently over medium heat, just until it begins to simmer.

Recipe View 2 mins In a small bowl, whisk together the egg yolk and heavy cream. Temper the egg mixture by slowly whisking in about 1/2 cup of the hot soup. Then, gradually pour the tempered egg mixture back into the soup, whisking constantly to prevent curdling.

Recipe View 3 mins Continue to heat the soup gently, stirring constantly, until it thickens slightly, about 2-3 minutes. Do not boil.

Recipe View 1 mins Remove from heat and stir in the shredded Cheddar cheese until melted and smooth.

Recipe View 1 mins Ladle the soup into bowls and garnish with additional shredded Cheddar cheese. Serve immediately.