Chunky Potato Pepper Soup

I had some nice Yukon gold “B” size or small potatoes, and I always have red and green peppers, either in the garden or freezer, so this looked like the recipe for us to use for a very cold day.   This is quick and easy, and my husband hardly had time to get our salads made before I had this soup ready for the table.

I served it with hot cornbread muffins.  If some of your family feel like they need a little “meat” taste, top theirs with some crumbled bacon.  You can also add a small amount of shredded cheese if desired, a good way to use odds and ends.                 

                        Chunky Potato Pepper Soup

  3             Medium  Potatoes -- cubed

  2               Cups  Chicken Broth -- or vegetable broth

  1              Small  Green Bell Pepper -- chopped

  1              Small  Red Bell Pepper -- chopped

  1              Small  Yellow Bell Pepper -- chopped

  1              Small  Onion -- chopped

     1/4       Cup  Butter

     1/4       Cup  Flour

     1/4      Teaspoon  Salt

     1/8      Teaspoon  Ground Red Pepper

  3              Cups  Milk

In a medium saucepan, combine potatoes and broth.  Bring to boiling; reduce heat.  Cover and simmer 10 minutes or until potatoes are tender.  Do not drain.

In a larger saucepan, cook the peppers and onion in hot butter until tender.  Stir in flour, salt, and red pepper.  Add milk all at once.  Cook and stir until thickened and bubbly.  Cook and stir for 1 minute more.  Stir in undrained potatoes.  Heat through.

Ladle soup into hot bowls. 

4 Servings

  "Easy Vegetarian Dinners"

Per Serving: 369 Calories; 19g Fat (44.7% calories from fat); 12g Protein; 39g Carbohydrate; 4g Dietary Fiber; 56mg Cholesterol; 730mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 1 Non-Fat Milk; 3 1/2 Fat.