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Smoky Roasted Potato Soup

15

You can use andouille sausage or chopped cooked bacon in place of the chorizo in this hearty soup.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, October 2010

Ingredients

  • 3 red bell peppers
  • 1 pound small red potatoes (any larger ones halved or quartered)
  • 3 garlic cloves, unpeeled
  • 2 tablespoons extra-virgin olive oil
  • Coarse salt and ground pepper
  • 4 cups low-sodium chicken broth or water
  • 3 ounces dried chorizo, diced small (about 1/2 cup)

Directions

  1. Preheat oven to 400 degrees. In a roasting pan or rimmed baking sheet, toss together peppers, potatoes, garlic, and olive oil; season with salt and pepper. Arrange in a single layer and roast until peppers are tender and potatoes are cooked through, about 25 minutes.

  2. Peel garlic. Peel, seed, and coarsely chop peppers. Add garlic and peppers to a medium pot, along with potatoes and broth; season with salt and pepper and bring to a simmer over medium-high. Wipe pan clean. With a potato masher or back of a wooden spoon, mash some potatoes and peppers until soup is thick and chunky.

  3. Add chorizo to reserved pan and roast until fat renders and chorizo is crispy, about 7 minutes. To serve, add chorizo and pan drippings to soup.

Reviews Add a comment

  • pickettje
    20 FEB, 2011
    I like the prior contributor's suggestion regarding the cutting the red peppers in half. I had a hard time peeling them keeping them whole the first time I made this recipe. This is a delicious soup though... I'm making one big pot today to provide lunch for the rest of the week.
    Reply
  • bizzeb
    19 NOV, 2010
    This is a soup for these cold days in November. Followed the directions to a "t". I made a slight change in how to prepare the vegetable. Tossed the potatos in a bowl with small amount of olive oil. Spread on a what you call a cooling rack for cookies, I cut the peppers into halves, removed the seeds and placed the halves on the rack with the potatoes and garlic. I brushed the peppers with oil evenly on each pepper half and roasted as directed.
    Reply