Red Pepper and Potato Soup

Name: Red Pepper and Potato Soup
Ingredients: 2 tsp Olive Oil; 1 Red Onion (diced); 2 Celery stalk (diced); 2 tsp Garlic Cloves (minced); 2 C Chicken Stock; 1.5 lbs Yukon Gold Potatoes (cubed); 2 tsp Salt; 2 tsp Black Pepper; 1/2 tsp Crushed Red Pepper; 1/4 tsp Dried Thyme; 2 Red Bell Pepper (chopped); 2 C Canned Coconut Milk; Fresh Parsley (chopped); Green Onions (diced); Parmesan Cheese (shredded); Yucatan Sunshine Hot Sauce

Published May 14, 2017 | By Dave Riddle

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Course

Main, Main Dish

Servings

Ingredients

2 tsp Olive Oil
1 Red Onion diced
2 Celery stalk diced
2 tsp Garlic Cloves minced
2 C Chicken Stock
1.5 lbs Yukon Gold Potatoes cubed
2 tsp Salt
2 tsp Black Pepper
1/2 tsp Crushed Red Pepper
1/4 tsp Dried Thyme
2 Red Bell Pepper chopped
2 C Canned Coconut Milk
Fresh Parsley chopped
Green Onions diced
Parmesan Cheese shredded
Yucatan Sunshine Hot Sauce

Course

Main, Main Dish

Servings

Ingredients

2 tsp Olive Oil
1 Red Onion diced
2 Celery stalk diced
2 tsp Garlic Cloves minced
2 C Chicken Stock
1.5 lbs Yukon Gold Potatoes cubed
2 tsp Salt
2 tsp Black Pepper
1/2 tsp Crushed Red Pepper
1/4 tsp Dried Thyme
2 Red Bell Pepper chopped
2 C Canned Coconut Milk
Fresh Parsley chopped
Green Onions diced
Parmesan Cheese shredded
Yucatan Sunshine Hot Sauce

Instructions

In a Dutch Oven over Medium heat cook the Oil, Onions, Celery and Garlic until soft. About 7-10 minutes
Add the Chicken Stock, Yukon Gold Potatoes, Red Bell Peppers, Salt, Black Pepper, Crushed Red Pepper and Dried Thyme. Bring to a boil then reduce heat to a simmer and cover. Allow to cook for 20 minutes.
Puree with an Immersion Blender then add the Coconut Milk and blend it again to fully mix the Soup
Serve garnished with the shredded Parmesan Cheese, chopped Parsley, diced Green Onion and some splashes of Yucatan Sunshine Habanero Hot Sauce

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Posted in Food, Recipe

Red Pepper and Potato Soup

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