-
-
My review
Tex Mex Potato Soup
Christine L.
"Spicy and rich potato soup."
Added to shopping list.
Go to shopping list.
Ingredients
55 m servings 219 calsOriginal recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- 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 Facts
Per Serving: 219 calories; 13.2 g fat; 17.7 g carbohydrates; 8.2 g protein; 69 mg cholesterol; 379 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 911 Ratings
-
-
-
-
-
Most helpful positive review
1/13/2004
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...
Most helpful critical review
2/3/2011
This soup was ok. For me the ham didn't really fit into the Tex Mex flavors. My bf said it tasted like someone from Wisconsin tried to do a southwestern soup. I think I'll do this again with a l...
Most helpful
Most positive
Least positive
Newest
1/13/2004
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...
10/6/2001
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 ...
11/25/2007
This soup was wonderful! I will definitely be making again. Loved the spice!
11/7/2005
SO GOOD! The only thing I changed was to use 2% milk instead of cream (it worked just fine) and smoked sausage we buy locally, instead of ham. (not much of a ham fan) The flavors were great, ...
1/11/2005
My husband said, "That's potato soup!" I did not puree the potatoes as we like a little more chunky consistancy, and they were already falling apart a bit anyway. Wonderful flavor and so comfo...
2/3/2011
This soup was ok. For me the ham didn't really fit into the Tex Mex flavors. My bf said it tasted like someone from Wisconsin tried to do a southwestern soup. I think I'll do this again with a l...
12/13/2010
Good, spicy soup. Used smoked sausage as suggested. I'll leave the potatoes chunkier next time.
10/7/2011
This is good and very filling. I like the spice of it; the peppers add a really bright flavor to this creamy soup.
11/14/2017
A delicious, easy soup. I would be interested in trying it with bacon instead of ham next time.