Tex Mex Potato Soup

Ingredients

• 0.1 teaspoon cayenne pepper 
• 14.5 ounce chicken broth canned
• 1  egg yolk beaten
• 1  bell pepper green chopped
• 1 tablespoon chile peppers green chopped
• 0.3 teaspoon ground pepper white
• 4 ounces ham chopped
• 0.3 cup heavy whipping cream 
• 2 tablespoons butter 
• 1  onion chopped
• 2  potatoes cubed peeled
• 1  bell pepper red chopped
• 0.5 cup cheddar cheese shredded

Equipment

• bowl
• frying pan
• sauce pan
• blender

Directions

1. Cook potatoes in boiling water until tender, about 15 minutes.
2. Drain and reserve.
3. 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.
4. In a blender, combine the potatoes and chicken broth and blend until smooth.
5. Add to the sauteed vegetable mixture.
6. 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.
7. Garnish with shredded cheddar cheese.