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.