I don’t know about you but I love roasted red peppers. Remember my easy post on making your own roasted red peppers? You’re welcome. I can’t tell you how many times I’ve made my own and how many dishes they’ve come in handy for. This roasted red pepper potato soup is one. Prior to actually making said soup, I never would have imagined how delicious the two ingredients are combined. And if you’re anything like me, you live off of soup during fall and winter. It’s a versatile meal that lasts more than a day and it makes GREAT leftovers. Unlike other potato soups I’ve dabbled in, cheese is a scarcity in this soup. I chose to let the other flavors remain the focus. Though if you prefer, you can always add a healthy heap to your bowl!
BACON+ ROASTED RED PEPPER POTATO SOUP
Yield: approximately 4 servings
2 slices hickory smoked bacon, cooked and fat reserved
1 red onion, thinly sliced
1 garlic clove, minced
5 c chopped white potatoes
1/4 c red wine
2 T roasted red peppers
2 c chicken broth
2 c whole milk
1 3/4 tsp salt
1/2 c milk + 1 T cornstarch
Garnishes: parsley, shredded cheese
In a large pot on medium heat, sauté onions and garlic in bacon fat. Add in potatoes and sauté for another 5 minutes, stirring frequently. Add wine and simmer for 2 minutes. Add in roasted red peppers, chicken broth, milk and salt. Stir. Bring to a boil then using an immersion blender, quickly blend soup, taking care not to over-puree the mixture. 30 seconds should do the trick (stir in between each pulse of the blender). Once milk curdles are eliminated and a few chunks of potatoes are left, turn soup to low and add in milk/cornstarch mixture. Stir and simmer for 15 minutes until soup is thickened. Serve with parsley and cheese.