Ingredients
1-1/2 pounds potatoes (about 2 large), peeled and cut into 1-inch cubes1 carton (32 ounces) chicken broth, divided2 tablespoons butter1 large sweet red pepper, coarsely chopped1 large green pepper, coarsely chopped1 large onion, finely chopped1 large carrot, chopped 1-1/2 cups cubed fully cooked ham (about 8 ounces)2 tablespoons chopped seeded jalapeno pepper1/4 teaspoon white pepper1/4 teaspoon cayenne pepper1 large egg yolk1/4 cup heavy whipping creamOptional toppings: Shredded cheddar cheese, cooked and crumbled bacon, minced fresh chives and sour cream
Preparation
Place potatoes and 2 cups broth in a Dutch oven; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-15 minutes. Cool slightly. Transfer to a food processor; cover and process until smooth.
In same pot, heat butter over medium heat; saute red and green peppers, onion and carrot until carrot is tender, 8-10 minutes. Add ham, jalapeno and seasonings; cook and stir 1 minute.
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, 1-2 minutes. Serve with toppings as desired.
