Red Pepper Potato Soup (Print Version)
# Ingredients:
01 -
3 tablespoons unsalted butter.
02 -
4 large red bell peppers, whole.
03 -
A pinch of cayenne for some spice.
04 -
1 medium yellow onion, finely chopped.
05 -
1 large russet potato, peeled and diced small.
06 -
Salt and ground pepper as needed.
07 -
1 quart of veggie or chicken stock, your pick.
08 -
1/4 cup milk or cream, depending on your preference.
09 -
3 garlic cloves, unpeeled.
# Instructions:
01 -
Burn the skin of the peppers over an open flame, pop 'em in a covered bowl for 5 minutes, then scrape off the blackened skin and dice them up.
02 -
In a pot, warm some butter and toss in the onions. Give them 2-3 minutes to soften before mixing in the garlic and diced potatoes. Stir and cook for another couple of minutes.
03 -
Mix in the chopped roasted peppers to your pot and cook everything together for 2 minutes.
04 -
Pour in the stock and let the mixture simmer on low for 12-15 minutes, or until the potatoes are tender.
05 -
Carefully blend the soup in small portions until it's completely smooth.
06 -
Pour the creamy soup back into the pot. Stir in the milk or cream and season it with salt, pepper, and cayenne to your liking.
# Notes:
01 -
Swap fresh peppers for jarred roasted ones if you're short on time.
02 -
Be careful to blend little by little when the soup's hot.
03 -
Use veggie stock instead of chicken for a plant-based option.