Sherris Tex Mex Potato Soup Recipes

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TEX MEX POTATO SOUP



Tex Mex Potato Soup image

Spicy and rich potato soup.

Provided by Christine L.

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Potato Soup Recipes

Time 55m

Yield 6

Number Of Ingredients 13

2 potatoes, peeled and cubed
1 onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
2 tablespoons margarine
4 ounces chopped ham
1 tablespoon chopped green chile peppers
¼ teaspoon ground white pepper
⅛ teaspoon cayenne pepper
1 (14.5 ounce) can chicken broth
1 egg yolk, beaten
¼ cup heavy whipping cream
½ cup shredded Cheddar cheese

Steps:

  • Cook potatoes in boiling water until tender, about 15 minutes. Drain and reserve.
  • 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.
  • In a blender, combine the potatoes and chicken broth and blend until smooth. Add to the sauteed vegetable mixture.
  • 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.

Nutrition Facts : Calories 219.3 calories, Carbohydrate 17.7 g, Cholesterol 68.8 mg, Fat 13.2 g, Fiber 2.7 g, Protein 8.2 g, SaturatedFat 5.8 g, Sodium 379.3 mg, Sugar 2.8 g

PIONEER WOMAN - TOMATO SOUP WITH SHERRY



Pioneer Woman - Tomato Soup With Sherry image

This is my favorite recipe adapted from the Pioneer Woman. A decadent lunch! I tweaked it a little from her original: I reduced the sodium and fat by reducing the chicken base and butter, and changing the heavy cream to half-n-half. And I thought way more fresh basil was needed to make it taste spectacular.

Provided by appleydapply

Categories     Vegetable

Time 25m

Yield 12 cups, 8 serving(s)

Number Of Ingredients 12

5 tablespoons melted butter
1 medium onion, diced
1 (46 ounce) can tomato juice
2 (14 ounce) cans diced tomatoes
1 tablespoon chicken base or 1 tablespoon chicken bouillon
3 tablespoons sugar
1 cup cooking sherry
1 1/2 cups half-and-half or 1 1/2 cups heavy cream
1/2 cup chopped fresh basil
2 teaspoons dried parsley flakes
pepper
crouton (optional)

Steps:

  • In a soup pot, saute diced onion in butter until translucent.
  • Decide how chunky you like your tomato soup. I like to process one of the cans of tomatoes briefly in the food processor to chop up the tomatoes more finely. You can process one or both or neither.
  • To the pot, add canned tomatoes, tomato juice, sugar, chicken base or bouillon, and pepper and stir.
  • Bring to a near boil, then turn off heat.
  • Add sherry and half-n-half or cream and stir.
  • Add parsley and basil. (or, you can save the basil to sprinkle on top of each bowl of soup). Add salt & pepper if needed to your taste.
  • Top with croutons if desired.

Nutrition Facts : Calories 326.4, Fat 12.7, SaturatedFat 7.8, Cholesterol 35.9, Sodium 755.3, Carbohydrate 25.6, Fiber 2.4, Sugar 16.2, Protein 3.8

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