ROASTED PEPPER POTATO SOUP

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 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

Directions

  • 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.

Notes

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).

Categories: Misc. Soup/Stew  Soup  Vegetarian 

Weekly Recipes and Cookbook Contests!

Need Inspiration? Click Here→Thank
You
Never Miss a Recipe! Sign Up For Our Emails!