Garlic Roasted Red Skin Potato Soup

Contributed By: HeatherMiller
HeatherMiller

A hearty potato soup that will warm you up on those winter nights.

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Total Preparation Time: 1 hour
Actual Cooking Time: 1 hour
Number of Servings: 6
Origin: American
Special Features: Kids can help make it
Kids can help make it
Make Ahead
Nutrition Content: Good Source of Calcium
Meal Type: Soups & Stews

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Ingredients

6 cups Red skin potatoes, sliced in to 1-inch pieces
1/2 Red pepper,washed,seeded, and cut in half
3 Large garlic cloves, minced
3/4 cup Green onions, chopped (1/4 up for garnish)
2 tbsp Olive oil
1 1/2tsp Salt
1/4 tsp Seasoned pepper
1/8 tsp Crushed red pepper
8 slices Bacon
1 (14.5 oz) can Vegetable or chicken broth
1 (12 oz) can Non-fat evaporated milk
1 1/4 cup Shredded sharp cheddar cheese (1/4 cup for garnish)
1 tbsp Sour cream

Preparation

1)Heat oven to 400 degrees. Cut washed potatoes (skin on) into 1" pieces. Place in large mixing bowl with red pepper, garlic, green onions, olive oil, salt, pepper, and crushed red pepper; toss until potatoes are well coated. Dump potatoes in a 13x9" pan; spread out into one layer. Roast for 40 min. Flip twice with spatula during cooking.

2) While potatoes are roasting. fry bacon until crisp. Drain on paper towels. Crumble and set aside.

3) When potatoes have finished roasting, remove from oven. Place red pepper in small glass bowl covered with plastic wrap. Allow skin to soften and remove skin.

4) Place potato mixture, chicken broth and evaporated milk in a large saucepan. Stir gently to combine. Remove 1 1/2 cups of potato mixture and the skinned red pepper; pour into container of electric blender. Process until smooth. Return to saucepan.

5) Stir in bacon and cheese. Heat thoroughly over med-low heat (do not boil). Just before serving, stir in sour cream.

6) Garnish each serving with remaining cheese, bacon and onions.

Enjoy!

Cook's Notes

Nutrition Information

Calories: 206 ; Total Fat: 10 g ; Saturated Fat: 4 g ; Carbohydrates: 15 g ; Protein: 15 g ; Vitamin A: 179 RE ; Vitamin C: 37 mg ; Calcium: 279 mg ; Fiber: 3 g

Recipe Comments

Commented by: lemery77

Made this soup for a cold winter pick me up. It was amazing! I did not have a red pepper on hand so I just left it out. The roasted potatoes are wonderful! I did puree about 3/4 of the soup for a creamier soup. I do agree with some of the other comments that it calls for a little too much salt. I would reduce it next time. I will definitely make this again

 

Commented by: alangton

m3mush, try using a slow cooker (crock pot). We do baked potatoes in ours during the summer when the oven makes the house too hot. Doesn't make crispy but it might just do the trick.

 

Commented by: m3mush

any suggestions for substituting the roasting process? 40 mins. in the oven in south florida, any time of the year, creates too much heat and uses extra energy.

 

Commented by: toheartheair

Great recipe! I'm vegetarian, so I had to make some changes. I used some fauxchicken stock and then had to do something to make up for the lack of bacon, so I cooked up some fake sausage, which I cooked with red pepper flakes and bacon salt (which is vegetarian and a gift from god), then I also mixed in some chipotle paste. Sooo good. I will remember this one.

 

Commented by: mammachef

This soup was great. Lots of flavor, not too salty either but I only added salt to taste. I also added another can of broth and pureed more of the potatoes for more volume. Turned out great, would definitely make it again.

 

Commented by: tarabolton

This is a very rich soup. Probably should have been better watered down. I omitted the salt per other comments and ended up adding it for flavor. Let guests salt and pepper to taste. Would be good with a bit of Tapatio sauce for some kick.

 

Commented by: misslissluck

This looks like such a delicious soup, but my boyfriend and I arent fans of peppers, is there any substitute that would flavor it just as well?

 

Commented by: oivayaz

This is a great tasting soup, but I agree that the salt should be omitted. With the stock and bacon, there's plenty of salty flavor w/o the addition. I love the red pepper and potato mixture. Yum.

 

Commented by: grans

The potatoes roasted are a wonderful way to flavor this soup. I added two extra cups of water to thin the soup. The recipe was a little salty. I would omit the salt the next time I make this recipe.

 

Commented by: mattiemae22

This is the best of the best recipes..perfect for a rainy day and a good loaf of bread...can't wait to fix it again! The roasted potatoes make the taste incredible!