2 lg. potatoes (1/2 lb.), peeled & cubed
1 med. onion (1/2 c.), chopped
1 med. green bell pepper, chopped
1 med. red bell pepper, chopped
2 to 3 tbsp. butter (butter) for sauteing
4 oz. cooked ham (lunch meat will do), cut into 1/2 inch cubes
1 tbsp. mild or hot green chilies
1/4 tsp. white pepper
1/8 to 1/4 tsp. cayenne pepper
1 can (13 3/4 oz.) chicken broth
1 egg yolk, beaten
1/4 c. heavy cream
1/2 c. shredded sharp cheddar cheese

Cook potatoes in boiling water until tender, about 15 minutes, drain. Saute onions, green and red bell peppers until softened. Stir in ham, chilies, white pepper and cayenne pepper. Cook 1 minute.

Combine potatoes and chicken broth in electric blender and puree until smooth. Return to pan and add sauteed vegetables. Heat soup to just boiling. Beat egg yolk with heavy cream in small bowl. Stir in 1/2 cup hot soup; stir yolk mixture back into pan. Heat soup gently; do not boil. Garnish with shredded cheddar cheese.