Cream of Red Pepper and Potato Soup

Source: Patty Landis, Main Library (2005)
Prep time: 20 minutesCooking time: 30 minutesTotal time: 50 minutes


1 T
olive oil
red bell peppers (cored, seeded and chopped into 1-inch pieces)
1 c
leeks (chopped)
2 clv
garlic (minced)
1⁄2 t
1 pn
cayenne pepper
1 lb
waxy potatoes (peeled and cut into chunks)
1 c
light cream


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.