|Peppers and Potato Soup|
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I have been making this soup since I was married 30 years ago. I’ve tweeked it many times, but the core ingredients have stayed the same. You can make this mild by omitting jalapeno’s and cayenne, or make it spicier by adding extra. Also, very easy to double recipe.
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Cook potatoes in water in saucepan until tender, about 15 minutes. Drain and reserve.
Sauté onion, green and red peppers, and carrot in butter in skillet 10 minutes or until softened. Stir in ham, jalapenos/chilies, pepper and cayenne; Cook 1 minute longer. Reserve.
Add broth to potatoes and mix with immersion blender until thick but slightly chunky. Add vegetable mixture. Heat to boiling then turn heat down.
Beat yolk with cream in small bowl. Stir in 1/2 cup hot soup to temper yolk. Add yolk mixture back to saucepan.
Gently heat soup, but do not boil.
Garnish bowls with cheese.