Tex Mex Potato Soup Recipe

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.