2 lg. potatoes, peeled and cubed
1 med. onion, finely chopped
1 med. green pepper, chopped
1 med. red pepper, chopped
3 tbsp. butter
4 oz. cooked ham, cubed
1 tbsp. chopped green chilies
1/4 tsp. white pepper
1/8 to 1/4 tsp. cayenne pepper
1 (13 3/4 oz.) can chicken broth
1 egg yolk, slightly beaten
1/4 c. heavy cream
1/2 c. shredded Cheddar cheese

Cook potatoes in boiling water until tender, about 15 minutes. Drain and reserve water. Saute onion and green and red pepper in butter in skillet for 10 minutes or until softened. Stir in ham, chilies, white pepper, and cayenne. Cook 1 minute longer. Reserve. Combine potatoes and chicken broth in electric blender and puree. Return to saucepan and add vegetable mixture. Heat soup just to boiling. Beat egg yolk with heavy cream in small bowl. Stir in 1/2 cup hot soup, then stir yolk mixture back into saucepan. Gently heat soup; do not boil. Garnish with Cheddar cheese. Makes 4 cups.