Thursday, October 23, 2008
Cheezy Red Pepper Potato Soup
here's my first soup of the Fall season.
3 large potatoes, skinned and cubed
1 16 oz. carton of chicken broth
1C. milk (more if a thinner soup is desired)
1 C. each Monteray Jack and Cheddar cheese, grated
1/2 C Mozzarella cheese, grated
1 red bell pepper,diced
1 green bell pepper,diced
1 small onion, diced
1T. butter or margarine to saute
seasoned bread crumbs
skin, cube and boil potatoes until fork tender.
while the potatoes are cooking slice red and green peppers, remove and discard seeds. dice peppers finely. slice and dice the onion. In a small pan melt the butter and add diced peppers and onion. saute and stir until onion is clear. Set aside.
When potatoes are fork tender, drain and remove half of the potatoes and mash the rest. blend the chicken broth with the milk, flour, and mashed potatoes. stir in cheeses and melt until smooth.
Stir the sauted peppers and onion into the cheese mixture. re-heat and add reserved potatoes. stir gently until hot.
ladle soup into serving bowls and sprinkle with seasoned bread crumbs.