Summary
Yield | |
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Source | Patty Landis, Main Library (2005) |
Prep time | 20 minutes |
Cooking time | 30 minutes |
Total time | 50 minutes |
Ingredients
1 T
olive oil 2
red bell peppers (cored, seeded and chopped into 1-inch pieces) 1 c
leeks (chopped) 2 clv
garlic (minced) 1⁄2 t
paprika 1 pn
cayenne pepper 1 lb
waxy potatoes (peeled and cut into chunks) 1 c
light creamInstructions
Heat olive oil in a soup pot. Add first 4 ingredients and spices. Cook over medium-low heat until vegetables give up some of their liquid, but are not browned. Add potatoes and 4 cups water. Bring to a boil, then reduce to a simmer and cook until the potatoes are tender, about 20-30 minutes. Let soup cool a bit, then add cream and process in blender or food processor in batches until it is a consistency you like.
Rewarm and serve.