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Potato and Red Pepper Soup

Source: © EatingWell Magazine
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Active Time:  20 Minutes
Total Time:  40 Minutes
  Makes 6 servings
6 russet or all-purpose potatoes, about 3 pounds, peeled, sliced into 1/2-inch discs
3 large red bell peppers
2 tablespoons olive oil
2 cups chopped onion
2 tablespoons minced garlic
2 teaspoons fresh thyme
1 jalapeno or 2 chili peppers, seeded and minced
4 cups chicken stock
Place the sliced potatoes in a large pot of boiling water to cover. Simmer for 20 minutes, or until tender. Drain and set aside.

Place the peppers on a baking sheet or metal pie pan. Grill or roast under a preheated broiler, about 4 inches from the heat source. Rotate about every 3 minutes until all sides of the peppers are black and the skin is blistered. Remove the peppers and place in a bowl to cool. When cool enough to handle, remove the cores. Cut the peppers into quarters and remove the ribs, seeds, and skins.

Heat the olive oil in a skillet over moderate heat. Saute the peppers, onions, and garlic for 5 minutes, or until the onion is softened and slightly golden, stirring often. Crush the thyme and add to the skillet. Add the minced jalapeño or chili peppers. Cook for 2 minutes.

In the container of a food processor or blender, combine half the potatoes, half the red pepper/onion mixture, and half the chicken stock. Process until smooth. Remove, repeat with the remaining potatoes, red pepper/onion mixture, and stock. Combine both batches. Season with salt and pepper to taste.

Reheat the soup in a saucepan over moderate heat if serving hot, or chili if preferred cold. If the soup is too thick, adjust consistency by stirring in additional chicken stock or water.

Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Potato Soups
Nutrition Facts per Serving
Yield:   Makes 6 servings
Calories: 267
Sodium: 118mg
Fiber: 7g
Carbohydrates, Total: 52g
Protein: 12g
% Cal. from Fat: 17%
Fat. Total: 5g
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