Authorize.Net Verified Merchant Seal

Amazon Seal

Scientific Certification Systems

James Beard Foundation Seal

Goog Life Food Seal

OU Kosher Certified Seal

More Matters Seal

More Matters Seal
Potato and Roasted Red Pepper Soup
By Chef Regina Campbell


1 1/2 Red Peppers whole and cut in half lengthwise 
5 cups Organic Russet Potato peeled and diced 
1 cup Leeks white parts only and chopped 
1/2 cup Organic Yellow Onion diced 
2 cloves Organic Garlic chopped 
2 cups Milk regular or soy Cayenne to taste 
Salt to taste 
Fresh Ground Black Pepper to taste 
2 tablespoons Extra Virgin Olive Oil (optional) 


Heat oven to 400 degrees. 

After removing seeds from the red peppers, rub a thin coat of olive oil on the inside and outside. 

Bake for 20 minutes. Remove from oven. 

Bring a pot of water to boil and add potatoes. 

Boil until potatoes begin to soften - do not let them become mushy. Drain off the water. 

Sauté the leeks in a little water until soft. 

As they begin to soften, add the onions and garlic and continue to sauté for a few minutes until the onions soften, adding water if necessary. 

Remove from heat. 

Place 1-2 cups of cooked potatoes in a food processor along with the leeks, onions, red peppers, and some of the milk. 

Puree until fairly smooth, allowing some bits and pieces to remain. 

Pour into a bowl. Puree the remaining potatoes with the remaining milk, again leaving some texture. 

Begin adding seasonings, tasting and adjusting to your liking. 

You will find that the recipe can accommodate a generous amount of cayenne and black pepper. 

If desired, finish with olive oil, heat and serve. It can also be served cold.