Potato Peppery Soup Recipe

Ingredients

Metric Ingredient Imperial
2 large potatoes, cubed 2
500 ml boiling water 2 cup
1 medium onion, finely chopped 1
1 each medium green & red bell peppers, chopped 1
25 ml butter or margarine 2 tbsp
125 ml cooked ham, cubed 4 oz
15 ml mild or hot green chilies 1 tbsp
1 ml white pepper 1/4 tsp
250 ml chicken broth 1 cup
1 egg yolk, lightly beaten 1
50 ml milk 1/4 cup
125 ml cheddar cheese, shredded 1/2 cup

Preparation

Step 1

In a medium saucepan; cook potatoes in boiling water for about 15 minutes or until tender; drain and reserve liquid.
In a skillet; saute onion, green and red peppers in butter over medium heat for 10 minutes or until softened. Stir in ham, chilies and pepper; set aside.

In a food processor or blender; puree cooked potatoes with chicken broth until smooth. Return to saucepan with reserved liquid; add vegetable mixture and reheat.

Beat egg yolk with milk; gradually stir into 1/2 cup (125 ml) hot soup. Return to saucepan. Heat gently but do not boil. Top with cheese, if desired.

Serves 6