Rich and spicy potato soup

Rich and spicy potato soup


10 people made this

About this recipe: This is a delicious Tex-Mex soup, which is perfect for the cold winter nights. Potatoes are simmered with onion, peppers and ham in a spicy soup base. Garnish with grated Cheddar before serving.

Christine L.

Serves: 6 

  • 2 potatoes, peeled and cubed
  • 1 onion, chopped
  • 1 green pepper, chopped
  • 1 red pepper, chopped
  • 30g margarine
  • 115g chopped ham
  • 1 tablespoon chopped green chillies
  • 1/4 teaspoon ground white pepper
  • 1/8 teaspoon cayenne pepper
  • 415ml chicken stock
  • 1 egg yolk, beaten
  • 4 tablespoons double cream
  • 60g grated Cheddar cheese

Prep:20min  ›  Cook:35min  ›  Ready in:55min 

  1. Cook potatoes in boiling water until tender, about 15 minutes. Drain and reserve.
  2. In a frying pan, saute onion, green and red pepper in margarine for 10 minutes or until softened. Stir in the ham, green chillies, white pepper and cayenne. Cook for 1 minute longer. Reserve.
  3. In a liquidiser, combine the potatoes and chicken stock and blend until smooth. Add to the sauteed vegetable mixture.
  4. Heat soup just to boiling. Beat the egg yolk with the double cream in a small bowl. Stir in 125ml hot soup, stir yolk mixture back into saucepan. Gently heat soup, but do not boil. Garnish with grated Cheddar cheese.

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