Roasted Pepper Potato Soup
Recipe provided courtesy of Taste of Home magazine. Find more great recipes at
I really enjoy potato soup, and this rich creamy version is different than most I’ve tried. I like its lemon and cilantro flavors, but you can adjust the ingredients to best suit your family’s taste buds.
Hollie Powell St. Louis, Missouri
Roasted Pepper Potato Soup Recipe
Roasted Pepper Potato Soup
2 medium onions, chopped
2 Tbsp. canola oil
1 jar (7 oz.) roasted sweet red peppers, undrained and chopped
1 can (4 oz.) chopped green chilies, drained
2 tsp. ground cumin
1 tsp. salt
1 tsp. ground coriander
3 cups diced peeled potatoes
3 cups vegetables broth
2 Tbsp. minced fresh cilantro
1 Tbsp. lemon juice
½ cup reduced-fat cream cheese, cubed
In a large saucepan, sauté onions in oil until tender. Stir in the roasted peppers, chilies, cumin, salt and coriander. Cook and stir for 2 minutes. Stir in potatoes and broth; bring to a boil.
Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. Stir in cilantro and lemon juice. Cool slightly. In a blender, process the cream cheese and half of the soup until smooth. Return all to pan and heat through. 6 servings
(Recipe for Roasted Pepper Potato Soup was on www.tasteofhome.com, 2014)
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