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.