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Roasted Red Pepper and Potato Soup

Serves: 6
Total Calories: 291

Ingredients

6 large potatoes, peeled, cut into 1-inch chunks
1-1/2 cups vegetable or chicken broth
1/2 cup water
3 large scallion, white part, finely chopped
1 carrot, chopped
1 stalk celery, sliced
2 cloves garlic, minced
1/8 teaspoon black pepper
1 cup milk
1 cup shredded Monterey Jack cheese
1/2 cup canned roasted sweet red pepper, chopped
parsley, garnish

Directions:

In cooker, combine potatoes, broth, water, scallions, carrots, celery, and garlic. Lock lid and bring to full pressure. Reduce heat to maintain pressure and cook for 6 minutes. Quick-release pressure. Remove lid. Use a potato masher to mash vegetables. Then, whip them with a hand-held mixer or blender, adding black pepper and milk. Stir in the cheese and red pepper. Cook until cheese melts, about 5 minutes. Divide soup among 6 bowls and garnish with parsley.

Nutritional Facts:

Serves: 6
Total Calories: 291
Calories from Fat: 68

This Roasted Red Pepper and Potato Soup recipe is from the Cook'n Under Pressure Cookbook. Download this Cookbook today.


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