Potato-Cheddar Soup

By cu6t4ie

Ingredients

• ! 28-oz.pkg frozen diced hash brown potatoes with onions & peppers
• 1 cup chopped sweet peppers
• 3 cups half and half
• 1/2 tsp. salt
• 1/2 tsp. curry powder
• 1/8 to 1/4 tsp. cayenne pepper
• 6 oz. cheddar cheese,shredded

Details

Servings 4

Preparation

Step 1

In 4-quart Dutch oven combine potatoes,sweet peppers,half and half,salt,curry powder,cayenne and 1/2 cup water.Bring to just boiling.Reduce heat.Simmer ,covered,over medium heat 10 minutes or until potatoes are tender,stirring occasionally.Cool slightly.
Carefully transfer about half of soup mixture to a blender;add 1/2 cup water and blend until nearly smooth.Return to Dutch oven;stir to combine.Cook and stir over low heat until heated through.Stir in cheese until melted.
Top servings with sliced sweet peppers and parsley.