Pretty Festive Potato Soup
This is one for the holidays with its red and green roasted peppers decorating a creamy white potato soup. Besides, cold weather means you gotta have soup! The roasted peppers also add more than decoration. Another layer of flavor is always called for. To make this I used:
- 4 medium russet potatoes (would have loved new or Yukon but didn’t have any at the moment) cooked in microwave, cooled then cut in 1/2 inch dice
- 6 cups milk
- 1/2 cup heavy cream
- 4 oz. Neuftachel cheese (cream cheese will also work)
- 1 small roasted green pepper
- 1 small roasted red pepper
- 1 small onion (all vegetables in tiny dice)
- a good dash each of : garlic powder, parsley, black pepper, crushed red pepper flakes
- 1 tbsp salt or salt to taste.
Prepare the potatoes and set aside. Prepare the peppers also by roasting them directly over the flame.
For electric stoves use a sturdy long set of tongs to hold the peppers until they are black and blistered all over. Place them in a paper bag to steam, and set it aside with the diced potatoes. Using 3/4 of the potatoes, put them in a stock pot or dutch oven with a cup of the milk, and the cheese. Heat that over medium heat until the cheese is melted and mash the cubes of potato until you have basic mashed potatoes. Add remaining milk and stir well and often. Lower heat if you need. Add dashes of the spices and salt.
Remove the peppers from the bag, rub off all the black skin and rinse off. It’s OK if a few black flecks remain. Cut in tiny dice. I used the equivelent of 1/2 red pepper from a jar and diced it (no red pepper in the frige) the same as the green pepper. In a spot of olive oil brown off the diced vegetables. Add dashes of the spices to them as well. Add also the diced potatoes and let them gain a bit of brown on the edges stirring everything in the skillet on high heat. Pour the contents of the skillet into the milk and potatoes when veggies are done, and stir everything together. Simmer for a few minutes to blend all the wonderful flavors.