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Roasted Red Pepper Potato Soup

4 faves
Nutrition per serving    (USDA % daily values)
CAL
247
FAT
38%
CHOL
17%
SOD
20%

Comments

I made this, pretty much as the recipe called for - but I added one jalapeƱo in to roast alongside the bell peppers. It give it the perfect little bit of extra kick and balanced well with the potato and milk.
Jessica Dan   •  19 Apr   •  Report
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Ingredients for 6 servings

4 large red bell peppers

1 medium yellow onion, peeled and diced (about 1 cup)

1 large russet potato, peeled and diced (about 1 1/2 cup)

3 cloves garlic

1 quart chicken stock (or vegetable stock for vegetarian option)

1/4 cup cream or milk

3 Tbsp butter

Cayenne, salt and pepper to taste

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