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Pepper Potato Soup

A velvety smooth soup combining sweet roasted red peppers with creamy potatoes, perfect for cold days or as a cozy dinner starter.

Ingredients

Scale
  • 4 large red bell peppers, whole.
  • 1 yellow onion, diced (1 cup).
  • 1 russet potato, peeled and diced (1½ cups).
  • 3 garlic cloves, peeled.
  • 4 cups chicken or vegetable stock.
  • ¼ cup heavy cream or milk.
  • 3 tablespoons butter.
  • Pinch of cayenne pepper.
  • Salt and black pepper to taste.

Instructions

  1. Place peppers over open flame until skin blackens completely. Cover in bowl for 5 minutes, then peel and remove seeds.
  2. Melt butter and cook diced onions until soft. Add potatoes and cook 2 minutes more.
  3. Stir in garlic and chopped roasted peppers. Cook together for 2 minutes to blend flavors.
  4. Pour in stock and cook until potatoes become tender, about 15 minutes.
  5. Carefully blend soup in batches until completely smooth.
  6. Return to pot, stir in cream, and season with cayenne, salt, and pepper.

Notes

Can be made vegetarian with vegetable stock.
Freezes well without cream.
Great for meal prep.

  • Author: Chef Stella

Nutrition

  • Calories: 398
  • Fat: 12 g
  • Carbohydrates: 62 g
  • Protein: 13 g