Potato, Sweet red pepper soup
  • 64 ounces chicken broth
  • 4 lbs of peeled potatoes
  • 1/2 cup chopped garlic
  • 1 1/2 cup sweet red pepper, preferable the long Italian ones if available-that's 2 or 3 of them
  • 2 cups mango juice
  • 1 cup sharp cheddar cheese, grated
  • 3/4 cup romano or parmesan cheese, grated
  • 32 ounce container of non-fat yogurt, unflavored.
  • 3/4 cup stone ground yellow mustard
  • 1 TBS salt
  • 2 TBS white pepper
  • 2 TBS Italian seasoning
  1. In a large stock pot, put the chicken broth, peeled and diced potatoes. Turn burner to medium
  2. In a frying pan, put a little olive oil (2 tsp maximum) or butter, add garlic and let it cook on medium heat for about 4 minutes, stirring occasionally, then add seeded, chopped red peppers to the garlic. Cover pan and let cook for approximately 3 minutes, watch your heat, stir and cook for an additional 3-4 minutes or until peppers are beginning to soften. Add to the soup stock and potatoes along with salt, pepper, mustard and seasoning. When broth begins to boil, turn heat to simmer and cover pan. Cook for 20 minutes or until potatoes are soft. Using a blender, preferably hand held, puree until the soup is smooth, adding mango juice to make the process easier. Add yogurt and cheese, blend again until completely married. Return to heat and bring back to a simmer, cook for approximately 5 minutes. Taste and adjust salt as necessary. Quick and easy way to feed 10 to 15 people. Add some of the bread you made yesterday or crackers and a good glass of chablis, conversation and good company-who needs Blackberries? With love and contentment, lucas hess