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Chunky Pepper Potato Soup

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
  • Total Time
    Prep: 20 min. Cook: 35 min.
  • Makes
    8 servings


  • 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


  • 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.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition 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.

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Average Rating:
  • Alice
    Oct 23, 2019

    An easy soup to make with a nice combination of ingredients. Next time I will add half as much corn starch to make it less thick.

  • Lori
    Feb 7, 2018

    Delicious, spicy, easy to prepare, comfort soup. I love it!

  • kmatt
    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!