Tex-Mex Potato Soup

Recipe Collection: Dinner

Tex-Mex Potato Delight, a hearty soup that marries the comforting essence of potatoes with a kick of Tex-Mex flavor. This non-vegetarian dish is perfect for those who crave a rich, satisfying meal. With ingredients like green chile peppers and cayenne, it’s a flavorful option for anyone looking to spice up their dinner. This recipe contains dairy and eggs, making it a delicious choice for those without allergies.

Versatile and filling, this soup is perfect for cozy dinners or as a starter for gatherings. Easily accessible through EasyChef Pro, you can add this recipe to your cookbook and utilize the shopping list feature for the best cost per serving.

Get ready to warm your kitchen with this flavorful dish!

Overview

This Tex Mex Potato Soup is a spicy and rich dish that combines the comforting flavors of potatoes with a Tex-Mex twist. Perfect for a cozy dinner, this soup is both hearty and flavorful, featuring ingredients like green chile peppers and cayenne pepper for a bit of heat.

Diet Type

Non-Vegetarian

Allergies

Dairy, Egg

Cuisine

Tex-Mex

Serving Size: 6

Cooking Time: 55 minutes

Ingredients

• 2 Whole potatoes, peeled
• 1 Whole onion, minced
• 1 Whole green bell pepper, minced
• 1 Whole red bell pepper, minced
• 2 Tablespoons margarine
• 4 Ounces chopped ham, sliced
• 1 Tablespoon green chile peppers, minced
• 0.25 Teaspoons white pepper, ground
• 0.125 Teaspoons cayenne pepper
• 14.5 Ounces can chicken broth
• 1 Whole egg yolk, whisked
• 0.25 Cup heavy whipping cream
• 0.5 Cup Cheddar cheese, shredded

Steps

1. Cook the potatoes in boiling water until tender, about 15 minutes. Drain and reserve.
2. In a skillet, sauté the onion, green, and red bell peppers in margarine for 10 minutes, or until softened. Stir in the ham, green chile peppers, white pepper, and cayenne pepper. Cook for 1 minute longer. Reserve.
3. In a blender, combine the cooked potatoes and chicken broth and blend until smooth. Add this mixture to the sautéed vegetable mixture.
4. Heat the soup just to boiling. In a small bowl, beat the egg yolk with the heavy cream. Stir in 1/2 cup of the hot soup, then stir the yolk mixture back into the saucepan. Gently heat the soup, but do not boil.
5. Garnish with shredded Cheddar cheese before serving.

Enjoy your spicy and comforting Tex Mex Potato Soup!