Pepper Potato Soup (Print Version)

# Ingredients:

01 - 4 large red bell peppers, whole.
02 - 1 yellow onion, diced (1 cup).
03 - 1 russet potato, peeled and diced (1½ cups).
04 - 3 garlic cloves, peeled.
05 - 4 cups chicken or vegetable stock.
06 - ¼ cup heavy cream or milk.
07 - 3 tablespoons butter.
08 - Pinch of cayenne pepper.
09 - Salt and black pepper to taste.

# Instructions:

01 - Place peppers over open flame until skin blackens completely. Cover in bowl for 5 minutes, then peel and remove seeds.
02 - Melt butter and cook diced onions until soft. Add potatoes and cook 2 minutes more.
03 - Stir in garlic and chopped roasted peppers. Cook together for 2 minutes to blend flavors.
04 - Pour in stock and cook until potatoes become tender, about 15 minutes.
05 - Carefully blend soup in batches until completely smooth.
06 - Return to pot, stir in cream, and season with cayenne, salt, and pepper.

# Notes:

01 - Can be made vegetarian with vegetable stock.
02 - Freezes well without cream.
03 - Great for meal prep.