Roasted Pepper Potato Soup

By MJH

Ingredients

• 2 medium onions, chopped
• 2 tablespoons canola oil
• 1 jar (7 ounces) roasted sweet red peppers, undrained and chopped
• 1 can (4 ounces) chopped green chilies, drained
• 2 teaspoons ground cumin
• 1 teaspoon salt
• 1 teaspoon ground coriander
• 3 cups diced peeled potatoes
• 3 cups vegetable broth
• 2 tablespoons minced fresh cilantro
• 1 tablespoon lemon juice
• 1/2 cup reduced-fat cream cheese, cubed

Details

Preparation time 30mins
Cooking time 45mins
Adapted from taste of home.com

Preparation

Step 1

In a large saucepan, saute onions in oil until tender.

Stir in the roasted peppers, chilies, cumin, salt and coriander.

Cook and stir for 2 minutes. Stir in potatoes and broth; bring to a boil.

Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender.

Stir in cilantro and lemon juice.

Cool slightly. In a blender, process the cream cheese and half of the soup until smooth.

Return all to pan and heat through.