Chunky Pepper Potato Soup |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This is our favorite vegetable soup recipe. I got it from a friend and made some changes to make it lighter. It is quick, colorful and satisfyingâand you would never know it's low-fat! Ingredients:
1/2 cup chopped onion |
4 medium potatoes, cubed |
1 medium green pepper, chopped |
1 medium sweet red pepper, chopped |
1 medium sweet yellow pepper, chopped |
2 cups reduced-sodium chicken broth or vegetable broth |
3 cups 1% milk, divided |
1/4 cup cornstarch |
1 teaspoon salt |
1/4 teaspoon pepper |
1/8 teaspoon cayenne pepper |
Directions:
1. In a large saucepan coated with cooking spray, cook onion until tender. Stir in the potatoes, peppers and broth. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender.
2. Stir in 2-1/2 cups milk. Combine cornstarch and remaining milk until smooth. Gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the salt, pepper and cayenne. Yield: 8 servings (2 quarts).
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