Best Chunky Potato Pepper Soup Recipes

CHUNKY PEPPER POTATO SOUP

Chunky Pepper Potato Soup image

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 satisfying-and you would never know it's low-fat! -Denise Mayer, Modesto, California

Provided by Taste of Home

Categories Lunch

Time 55m

Yield 8 servings.

Number Of Ingredients 11

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

Steps:

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. , 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.

Nutrition Facts : Calories 158 calories, Fat 1g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 504mg sodium, Carbohydrate 31g carbohydrate (8g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges

CHUNKY POTATO-PEPPER SOUP

Chunky Potato-Pepper Soup image

If you're serving this colorful soup to kids, reduce the ground red pepper to a dash for a milder flavor.

Provided by BeccaB3c

Categories Potato

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

3 medium potatoes, cubed (2 1/4 cups)
2 cups vegetable broth or 2 cups chicken broth
1 small green pepper, chopped (1/2 cup)
1 small sweet red pepper, chopped (1/2 cup)
1 small yellow sweet pepper, chopped (1/2 cup)
1 small onion, chopped (1/3 cup)
1/4 cup margarine or 1/4 cup butter
1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground red pepper
3 cups milk

Steps:

In a medium saucepan combine potatoes and vegetable or chicken broth.
Bring to a boil; reduce heat, cover and simmer for 10 minutes or till potatoes are tender-- Do not drain.
Meanwhile, in a large saucepan cook the green pepper, red pepper, yellow pepper, and onion in hot margarine or butter till tender but not brown.
Stir in flour, salt, black pepper, and ground red pepper.
Add milk all at once.
Cook and stir till thickened and bubbly.
Cook and stir for 1 minutes more.
Stir in undrained potatoes- Heat through.
To serve, ladle soup into individual bowls.

Nutrition Facts : Calories 395.1, Fat 18.4, SaturatedFat 6.2, Cholesterol 25.6, Sodium 379.9, Carbohydrate 48.4, Fiber 5, Sugar 3.2, Protein 11