Created
February 1, 2024 17:07
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Roasted Red Pepper Potato Soup
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1 shallot, minced | |
4 cloves garlic, minced | |
12oz jar roasted red peppers, drained | |
2tbsp butter or olive oil | |
2tbsp flour | |
4 Russet potatoes | |
32 oz vegetable stock | |
8 oz heavy cream | |
salt to taste | |
Poke holes in the potatoes with a fork, roast them on a sheet pan at 400F for an hour. Let them cool, then peel and cube. | |
Over medium heat, saute the shallot in the butter/oil until translucent, then add in the garlic and peppers, cook for a few minutes until fragrant. | |
Stir in the flour and cook for a minute, then add the vegetable stock and cream, and bring it up to a boil. | |
Turn down the heat and use an immersion (or regular) blender to make the soup smooth. Add in the potatoes and let simmer for 20 minutes. |
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