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Roasted Red Bell Pepper and Dutch Yellow Potato Soup
By Melissa's Corporate Chefs

  • Ingredients

  • 8 ounces Baby Dutch Yellow® Potatoes (DYP's) washed and cut in half
  • 1 tablespoon Butter
  • 1 tablespoon Olive Oil
  • 4 ounces Organic Yellow Onion peeled and sliced
  • 1 teaspoon Roasted Garlic
  • 1/4 bunch Thyme left whole and tied
  • 16 ounces Chicken Stock good quality
  • 8 ounces Heavy Cream
  • 5 ounces Milk
  • 2 tablespoons Basil chopped
  • Salt and Pepper to taste
  • 16 ounces Chicken Stock good quality
  • 1 jar Fire Roasted Sweet Red Bell Peppers drained (15 1/2 ounces)

  • Directions

  • Bring a stockpot of water to a boil. Add the DYP's, reduce to a low heat and cook until tender.

  • Reserve potatoes on stovetop until later step in the recipe.

  • In a large soup pot add oil and butter and heat over medium heat.

  • Sauté the onions and thyme for 10 minutes then add the garlic.

  • Lower heat to a medium low.

  • Continue cooking for 5 minutes.

  • Add the roasted peppers and chicken stock and bring to a boil.

  • Reduce heat to a simmer.

  • Remove the whole thyme sprigs.

  • Add basil, milk and heavy cream.

  • Simmer for 20 minutes.

  • Puree the mixture with either a handheld immersion blender, in a food processor or a blender.

  • Meanwhile, drain potatoes – reserving 2 cups of the liquid.

  • Puree the potatoes and reserved liquid in a food mill.

  • Add the pureed potatoes to the soup base.

  • Stir ingredients thoroughly.

  • Allow to simmer for 10 minutes.

  • Adjust seasoning to taste.