Hearty and sweet, this yummy recipe is makes a great winter lunch.

1 lb red peppers, chopped (approx. 3 cups)

2 large yellow onions, chopped (approx. 2 cups)

1 large russet potato, peeled and chopped

1/2 cup vegetable broth

2 cups milk

1/8 tsp cayenne pepper, or to taste

1 tbsp butter

1/4 cup fresh parsley, chopped

2 oz sharp white cheddar cheese, shredded (approx. 1/2 cup), if desired

1/4 cup plain Greek yogurt, if desired

Crumbled bacon bits, if desired

  1. Coat a 4qt Dutch oven with nonstick cooking spray and heat over medium-high heat.  Add peppers, and coat with cooking spray.  Cook, uncovered, for 15 minutes, or until charred, stirring frequently.  Add onions and cook, stirring occasionally, until soft and golden brown, about 5 – 6 minutes.  Add broth and stir in potatoes, bring to a boil, then reduce heat and simmer, covered, until potatoes are very tender, about 12 minutes.
  2. Coarsely mash with a potato masher, then add milk, and cayenne if desired.  Heat through.
  3. Remove from heat, then stir in butter and parsley, and season to taste with salt and pepper.  Divide among shallow soup bowls, and top with cheese, yogurt, and bacon.
Original recipe found at bhg.com
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