Rich and spicy potato soup

    55 min

    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.

    10 people made this

    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.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (9)


    I used this recipe as a solid base to create my own personal version. I used only jalepeno pepper for both taste and a little heat. I also blended in cilantro, lime, some raw carrot and a little cream cheese with the potato/broth mixture. I'm a big fan of garlic, so I chopped up several cloves to simmer with the onions. I can't tell you how fantastic this turned out. I even froze some for later, and am eating it now as I type. Still tastes amazing. Never be afraid to get off the beaten track of your recipe and do your own thing  -  13 Jan 2004  (Review from Allrecipes US | Canada)


    An excellent and flavorful soup. I've made it several times without the meat and substituting water for the broth for a vegetarian alternative. I also added several cloves of garlic and extra red and green and also yellow pepper. Yummy every time, thanks!  -  06 Oct 2001  (Review from Allrecipes US | Canada)


    This soup was wonderful! I will definitely be making again. Loved the spice!  -  25 Nov 2007  (Review from Allrecipes US | Canada)