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Potato Sharp Cheddar Roasted Pepper Soup - CaliZona

Approx. 8 – 10 servings

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

  1. 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.

  2. 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.

  3. When good and charred, steam them for 10 minutes in a covered dish or a paper bag rolled shut to hold in the steam.

  4. 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.

  5. Dice the peppers into small cubes and set aside.

Potatoes/Onions

  1. Place the cubed potatoes in a large bowl covered with filtered water.

  2. 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.

  3. Add the wine and cook until reduced to a syrupy consistency.

  4. 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.

  5. Cook for 25 minutes or until potatoes are soft.

  6. 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

  1. 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.

  2. Add the peppers.

  3. Drizzle each bowl with a little olive oil.