Chunky Pepper Potato Soup Recipe

5 1 1
Chunky Pepper Potato Soup Recipe
Chunky Pepper Potato Soup Recipe photo by Taste of Home
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Chunky Pepper Potato Soup Recipe

Read Reviews
5 1 1
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Cook: 35 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Cook: 35 min.

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

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. Yield: 8 servings (2 quarts).
Originally published as Chunky Pepper Potato Soup in Healthy Cooking December/January 2013, p55

Nutritional Facts

1 cup: 158 calories, 1g fat (1g saturated fat), 4mg cholesterol, 504mg sodium, 31g carbohydrate (8g sugars, 3g fiber), 7g protein. Diabetic Exchanges: 2 starch, 1 vegetable.

  • 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
  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).
Originally published as Chunky Pepper Potato Soup in Healthy Cooking December/January 2013, p55

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kmatt User ID: 3314945 139568
Reviewed Nov. 25, 2012

"I was excited I had everything I needed to make this recipe. It was so easy to make and it tasted great! This recipe is a keeper!"

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