I threw this together one night when my daughter and I were feeling under the weather.
The aroma from it simmering on the stove woke her up from a much needed nap.
... she loved it :o)
1 tbsp olive oil 4 shallots, diced 2 medium carrots, diced small 1 tsp minced garlic ~~~~~~~~~~ 6 cups gluten Free chicken broth 4 cups baby new potatoes, diced 2 - 3 mini bell peppers, seeded, roasted, diced 2 dashes gluten Free Worcestershire sauce salt and Pepper to taste. ~~~~~~~~~~~ Garnish with Shredded Cheddar and Mozzarella and fresh chives
In a 4 quart pot, heat olive oil, shallots and carrots until carrots are cooked. Add potatoes, peppers, Worcestershire and chicken broth. Bring to a boil, then reduced temperature to medium low. Simmer until broth has reduced by one third and potatoes are cooked.
Using a hand emulsion blender, puree the soup thoroughly.
Pour into serving bowls and garnish with shredded cheese blend and chives.