Tex-Mex Potato Soup - cooking recipe

Ingredients

2 large potatoes
1 medium onion, chopped fine
1 green pepper, chopped
1 red pepper, chopped (sweet)
1 Tbsp. hot chili pepper (no seed)
3 Tbsp. butter
1 (14 oz.) can chicken broth
1/4 c. ham
1/4 tsp. pepper
1/4 tsp. cayenne pepper
1 pt. half and half

Preparation

Boil potatoes until tender.
Put potatoes and chicken broth in blender.
Puree.
Saute onion and peppers in butter until soft (10 minutes).
Add ham and chilies.
Saute 1 minute.
Put potato mixture in saucepan and add sauteed vegetables.
Heat.
Slowly add half and half and heat.
Do not boil.
May serve with sprinkle of grated Cheddar cheese.