Roasted Pepper And Potato Soup
Description
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)
Ingredients
1 tbsp olive oil4 shallots, diced
2 medium carrots, diced small
1 tsp minced garlic
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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.
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Garnish with Shredded Cheddar and Mozzarella and fresh chives
Instructions
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.
Enjoy!
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