This robust Potato Sharp Cheddar Roasted Pepper Soup is heartwarming and satisfying to the soul! The sharp cheddar combined with the roasted peppers brings depth and coziness to each bowl. Of coarse, the potatoes add heartiness to the overall soup.
As I mentioned in my last post, I went to visit my friend Louanna and it was a lot of fun! She took me to Sacramento and we cruzed around old town and down town. There were a lot of new shops and restaurants to explore. She took me to a few antique and thrift stores as well as to a swap meet that had a booth full of crystals. It was crazy full and a bit overwhelming but incredibly inexpensive. Needless to say, I took some home with me. We had nice quality girl time and I can’t wait until she comes to visit me so I can take her around Santa Cruz.
This soup reminds me of the time when Robby and I went to meet Beto and Jill’s new baby boy Severin. It was so amazing to meet this beautiful soul for the first time! He is the cutest little guy ever! I thought it would be nice to bring them some comfort food knowing how tired they would be. I made them my homemade beans, homemade fresh tomato sauce and this soup. I treasure those moments. I can’t believe how fast time has gone by, Sevie is turning 4 this July!
We have been having a rainy and overcast spring with slight hints of sun here and there. This smooth and creamy soup has been a perfect match for the gloomy weather. This is a versatile soup as you can leave it chunky, blend half or puree it all. You can add any peppers that you like and exchange the Yukon potatoes for russet etc. I like to serve it with a drizzle of olive oil along with crackers, crostini or crusty bread.
This soup pairs well with wine or beer. I like it with a Prosecco or a Cava.
Potato Sharp Cheddar Roasted Pepper Soup - CaliZona
Ingredients
- 5 4 lb. Large Russet Potatoes – peeled and cut into 1/2 inch cubes
- 3 Tablespoon Extra Virgin Olive Oil
- 1/2 White Onion – diced
- 3 Cloves Garlic – minced
- 1/4 Cup Dry White Wine - optional
- 2 Red Bell Pepper – roasted – deseed – destemmed – diced
- 1 Yellow Bell Pepper – roasted – deseed – destemmed – diced
- 2 Poblano Pepper – roasted – deseed – destemmed – diced
- 8 Cups Filtered Water
- 2 Cups Half and Half or Milk
- 3 Cups or 12 oz. Sharp Cheddar Cheese I used Organic Valley Raw Sharp Cheddar
- 1 Tablespoon Paprika
- 1/2 Teaspoon Black Pepper
- 1 1/2 to 2 Tablespoons Himalayan Salt or Sea Salt or to Taste
Instructions
Peppers
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Roast peppers on the stove top on medium-high heat. A gas stove works the best but it will work fine on an electric stove.
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Char the peppers on all sides turning with a pair of tongs.Roast peppers on the stove top on medium-high heat. A gas stove works the best but it will work fine on an electric stove.
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When good and charred, steam them for 10 minutes in a covered dish or a paper bag rolled shut to hold in the steam.
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Take a paper towel and rub off the char. It’s ok to leave a little of the char. Slice in half and remove the seeds and stems.
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Dice the peppers into small cubes and set aside.
Potatoes/Onions
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Place the cubed potatoes in a large bowl covered with filtered water.
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Add the onion and olive oil to a 5 1/2 quart pot or dutch oven and sauté on medium-low heat for 5 minutes then add the garlic and cook until the garlic just starts to brown.
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Add the wine and cook until reduced to a syrupy consistency.
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Drain the potatoes and add the 8 cups of water and potatoes to the onions on high heat, bring to a boil, then reduce heat to medium.
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Cook for 25 minutes or until potatoes are soft.
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Take half of the potatoes out and some of the water then puree in a food processor, blender or with an immersion blender.
The rest
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Pour the pureed potatoes back in the pot and add the half and half, salt and pepper. Cook for a few minutes to heat it back up and slowly stir in the cheese, cook until cheese is completely melted.
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Add the peppers.
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Drizzle each bowl with a little olive oil.
