Chunky Potato-Pepper Soup
This colorful potato soup is a bit on the spicy side. If you prefer a milder flavor, reduce the ground red pepper to a dash.
Ingredients
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3 medium potatoes, cubed (2-1/4 cups)
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2 cups vegetable or chicken broth
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1 small green sweet pepper, chopped (1/2 cup)
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1 small red sweet pepper, chopped (1/2 cup)
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1 small yellow sweet pepper, chopped (1/2 cup)
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1 small onion, chopped (1/3 cup)
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1/4 cup margarine or butter
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1/4 cup all-purpose flour
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1/4 teaspoon salt
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1/4 teaspoon black pepper
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1/8 teaspoon ground red pepper
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3 cups milk
Directions
1.
In a medium saucepan combine potatoes and vegetable or chicken broth. Bring to a boil; reduce heat. Cover and simmer for 10 minutes or until potatoes are tender. Do not drain.
2.
Meanwhile, in a large saucepan cook the green pepper, red pepper, yellow pepper, and onion in hot margarine or butter until tender but not brown. Stir in flour, salt, black pepper, and ground red pepper. Add milk all at once. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir in undrained potatoes. Heat through.
3.
To serve, ladle soup into individual bowls. Makes 4 servings.
Nutrition information
Calories 344, Total Fat 16 g, Saturated Fat 5 g, Cholesterol 14 mg, Sodium 752 mg, Carbohydrate 39 g, Protein 12 g.
Percent Daily Values are based on a 2,000 calorie diet
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