Tex Mex Potato Soup - cooking recipe

Ingredients

2 potatoes, peeled and cubed
1 onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
2 tablespoons margarine
4 ounces chopped ham
1 tablespoon chopped green chile peppers
1/4 teaspoon ground white pepper
1/8 teaspoon cayenne pepper
1 (14.5 ounce) can chicken broth
1 egg yolk, beaten
1/4 cup heavy whipping cream
1/2 cup shredded Cheddar cheese

Preparation

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.