Chef Regina Campbell
Potato and Roasted Red Pepper Soup
Category
Soup & Stew
Servings
4 - 6 servings
Prep Time
20 minutes
Cook Time
40 minutes
Author:
Chef Regina Campbell
Ingredients
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1 1/2 Red Peppers, whole and cut in half lengthwise
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5 cups Organic Russet Potatoes, peeled and diced
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1 cup Leeks, white parts only and chopped
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1/2 cup Organic Yellow Onions, diced
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2 cloves Organic Garlic, chopped
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2 cups Milk, regular or soy
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Cayenne to taste
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Salt to taste
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Fresh Ground Black Pepper to taste
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2 tablespoons Extra Virgin Olive Oil (optional)
Directions
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.
Filed in:
Leeks,
Organic Bell Pepper,
Organic Bell Peppers,
Organic Garlic,
Organic Russet Potatoes,
Organic Yellow Onions,
Potato and Roasted Red Pepper Soup,
Roasted Red Peppers,
Russet Potatoes,
Soup,
Soup & Stew
