Red Pepper Potato Soup

Roasted red pepper accents this potato soup with a chicken stock base.

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 255 Calories

Ingredients

• ½ cup butter
• ¼ teaspoon ground nutmeg
• 1 teaspoon salt
• ¼ teaspoon ground ginger
• 1 ½ cups chopped onion
• 1 teaspoon ground black pepper
• 1 ½ cups chopped celery
• ½ teaspoon dried sage
• 6 cloves garlic, minced
• 1 red bell pepper
• 1 ½ cups chopped carrot
• ¼ teaspoon cinnamon
• 3 large potatoes, peeled and cut into 1/2-inch cubes
• 8 cups chicken stock, divided

Recipe Instructions

Step 1

Preheat an oven to 425 degrees F (220 degrees C). Grease a baking sheet.

Step 2

Place the red bell pepper on the prepared baking sheet and roast in the preheated oven until the skin blisters, 15 to 20 minutes. Handling carefully, cut small slits with a knife into each of the 4 sides of the hot pepper. Immediately plunge the pepper a small bowl full of ice water for 2 minutes. Slice the pepper in half. Remove and discard the skin. Chop the flesh into small pieces. Set aside.

Step 3

While the pepper roasts, melt the butter in a large pot over medium heat. Cook the onion, celery, and garlic in the melted butter until tender, about 5 minutes. Pour 3 cups of the chicken stock into the pot; season with salt and pepper. Add 3 more cups of the chicken stock, the carrots, nutmeg, and cinnamon. Stir the potatoes into the soup along with the remaining 2 cups of stock; bring to a boil for 10 minutes. Add the roasted pepper, sage, and ginger. Continue boiling until the potatoes and carrots are tender, another 10 to 15 minutes. Serve hot.