1-1/2 pounds potatoes (about 2 large), peeled and cut into 1-inch cubes
1 carton (32 ounces) chicken broth, divided
2 tablespoons butter
1 large sweet red pepper, coarsely chopped
1 large green pepper, coarsely chopped
1 large onion, finely chopped
1 large carrot, chopped
1-1/2 cups cubed fully cooked ham (about 8 ounces)
2 tablespoons chopped seeded jalapeno pepper
1/4 teaspoon white pepper
1/4 teaspoon cayenne pepper
1 large egg yolk
1/4 cup heavy whipping cream
Optional toppings: Shredded cheddar cheese, cooked and crumbled bacon, minced fresh chives and sour cream
1. Place potatoes and 2 cups broth in a Dutch oven; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10 to 15 minutes. Cool slightly. Transfer to a food processor; cover and process until smooth.
2. In same pot, heat butter over medium heat; saute red and green peppers, onion and carrot until carrot is tender, 8 to 10 minutes. Add ham, jalapeno and seasonings; cook and stir 1 minute.
3. Stir in pureed potatoes and remaining 2 cups broth; bring just to a boil. In a small bowl, whisk a small amount of hot soup into egg yolk and cream; return all to the pot, whisking constantly. Bring to a gentle boil; cook and stir until thickened, 1 to 2 minutes. Serve with toppings as desired.
Prize Winning Recipe
TOTAL TIME: Prep: 20 min. Cook: 30 min.
YIELD: 6 servings (2 quarts).
1-1/3 cups: 226 calories, 10g fat (6g saturated fat), 76mg cholesterol, 1124mg sodium, 23g carbohydrate (6g sugars, 3g fiber), 11g protein.