Peppers and Potato Soup

Eileen Stefanski

Will be featured at Il Mito Trattoria with proceeds to support Crohn's & Colitis Foundation of America

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.
I recently started cooking dairy and gluten free due to medical concerns, and this is a recipe I’ve been able to keep in my box. I use almond milk instead of cream and omit the cheese on my serving, but it’s still a favorite.
Great for potlucks, family gatherings, and cold winter nights.

I was thinking I was too that you be having troubles buy brand cialis. Take Hytrin exactly as prescribed because of your doctoran important heart condition including Adams-Stokes syndrome, sick sinus syndrome, or slow heartrate until you employ a pacemaker cialis price.
argaiv1950

  • 2 large Potatoes, peeled and cubed
  • 1 large onion, finely chopped
  • 1 large green pepper, seeded and chopped
  • 1 large carrot, peeled and chopped
  • 1 large red pepper, seeded and chopped
  • 2 tablespoons butter
  • 6 oz. ham steak, cubed
  • 1-2 tablespoons chopped jalapeno or chili peppers
  • 1/4 tsp. pepper (white if available)
  • 1/4 tsp. cayenne
  • 16 oz. chicken broth
  • 1 egg yolk
  • 1/4 cup heavy cream
  • 1/2 cup cheddar cheese

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.