Rating: 4.5 stars
10 Ratings
  • 5 star values: 4
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

For extra smoky flavor, char peppers until the skins are blistered and blackened.

Source: Better Homes and Gardens

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Recipe Summary

prep:
20 mins
cook:
35 mins
total:
40 mins
Servings:
4
Yield:
5 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Coat a 4-quart Dutch oven with nonstick cooking spray and heat over medium-high heat. Add the peppers; coat with cooking spray. Cook, uncovered, for 15 minutes or until charred, stirring frequently.

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  • Add the onions and cook for 5 to 6 minutes more or until soft and golden brown, stirring occasionally. Stir in the potatoes and broth. Bring to boiling, reduce heat, and simmer, covered, for 12 minutes or until potatoes are very tender.

  • Coarsely mash with a potato masher. Add the milk and cayenne pepper, if using. Heat through.

  • Remove from heat; stir in butter and parsley and season to taste with salt and pepper. Divide among shallow soup bowls and top with cheese, yogurt, and bacon.

Nutrition Facts

255 calories; fat 11g; cholesterol 32mg; saturated fat 6g; carbohydrates 30g; mono fat 3g; poly fat 1g; insoluble fiber 5g; sugars 15g; protein 11g; vitamin a 4396.1IU; vitamin c 163.5mg; thiamin 0.2mg; riboflavin 0.4mg; niacin equivalents 1.9mg; vitamin b6 0.6mg; folate 89.4mcg; vitamin b12 0.8mcg; sodium 284mg; potassium 765mg; calcium 281mg; iron 1.3mg.
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