A little math equation for you: favorite, fresh flavors . . . plus wonderful textures . . . plus a bit of warming spices equals . . . a delicious and perfect puréed soup!
That’s exactly what’s going one here.
Sweet, smoky peppers . . . plus potato . . . plus a bit of cumin and chipotles equals . . . Roasted Pepper Potato Soup.
I love adding Idaho Yukon Gold potatoes to my puréed soups, as they add an incredible creamy richness, and are a great way to thicken the consistency. Using this potato eliminates any need or desire to add cream. (For me, anyway.)
Remember my lovely friend’s backyard? The one with the pretty apple trees and the cute dogs playing? Well not only do gorgeous apples grow there, but at this very moment these insanely beautiful Passion flowers are in full bloom.
These Friday Flowers are absolutely breathtaking — the image says it all. And I choose this flower to go with the Roasted Pepper Potato Soup because I love how beautifully the rustic, earthy vibe of the soup contrasts with the brilliant colors and lines of the flower.
I have a feeling it’s going to feel more like fall this weekend. The temperature will drop a bit, maybe you’ll go pick a pumpkin or make Pumpkin-Almond Cookies, soup will be simmering on the stove. . . you get the idea.
- 2 tablespoons olive oil
- 1 cup roughly chopped brown onion
- 4 roughly chopped, small to medium sized garlic cloves
- ¾ teaspoon ground cumin
- 2 teaspoons chipotles in adobo sauce
- 1-1/4 pounds Idaho Yukon Gold potatoes, peeled and roughly chopped
- 2-3/4 pounds yellow or red bell peppers, roasted, peeled, seeded and roughly chopped (here's how)
- 5 cups vegetable stock
- 1-1/4 teaspoon sea salt
- 2 teaspoons maple syrup
- 1 recipe Smoky Chipotle Parmesan French Fries
- Coat the bottom of a medium to large stock pot with the olive oil and place it over medium heat.
- Add the onion and garlic and cook until the onions are soft, about 5 minutes.
- Stir in the cumin and chipotles in adobo sauce and cook for about a minute, to combine the flavors.
- Add the potato and peppers (here's how to roast, peel and seed the peppers).
- Mix all of the ingredients together and cook for about 5 minutes.
- Add the stock and turn the heat to high. Bring the soup to a boil, then immediately turn the heat to low, cover the pot, and simmer until the potato chunks are tender (they should easily slide off of fork prongs) -- about 30 minutes.
- Use an immersion blender to purée the soup until it’s as smooth as possible.
- Now stir in the salt and syrup and stir to blend.
- Garnish each serving of soup with a small handful of the Smoky Chipotle Parmesan French Fries.
I LOVE roasting my own peppers -- however, to save time, you can always purchase jarred roasted, peeled and seeded peppers. If you do choose to make your own, you can do so up to 4 days ahead of time.
You can make the fries before starting the soup, or while it's simmering.
The color of your soup will vary, depending on the color of the peppers and the color of the stock you use.
This is not a sponsored post.