Tex Mex Potato Soup

Step 1
Cook potatoes in boiling water until tender, about 15 minutes. Drain and reserve.

Step 2
In a skillet, saute onion, green and red pepper in butter for 10 minutes, or until softened. Stir in the ham, green chilies, white pepper and cayenne. Cook for 1 minute longer. Reserve.

Step 3
In a blender, combine the potatoes and chicken broth and blend until smooth. Add to the sauteed vegetable mixture.

Step 4
Heat soup just to boiling. Beat the egg yolk with the heavy cream in a small bowl. Stir in 1/2 cup hot soup, stir yolk mixture back into sauce pan. Gently heat soup, but do not boil. Garnish with shredded cheddar cheese.