Roasted Pepper Potato Soup
2 medium onions, chopped
2 tablespoons canola oil
1 jar (7-1/4 ounces) roasted red peppers, undrained, chopped
1 can (4 ounces) chopped green chilies, drained
2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon ground coriander
3 cups diced peeled potatoes
3 cups vegetable broth
2 tablespoons minced fresh cilantro
1 tablespoon lemon juice
1/2 cup reduced-fat cream cheese, cubed
In a large saucepan, saute 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. Yield: 6 servings.
Nutritional Analysis: One serving (1 cup) equals 204 calories, 9 g fat (3 g saturated fat), 11 mg cholesterol, 1,154 mg sodium, 26 g carbohydrate, 4 g fiber, 6 g protein. Diabetic Exchanges: 2 vegetable, 1-1/2 fat, 1 starch.
Pairs Well With
This is one of the best potato soup recipes I have ever tried. I made it even better by roasting some fresh Hatch Chilies to replace the canned chilies. I pureed most of the soup in the pot using an immersion blender (a must have for anyone who loves potato soup like I do).