Friday Flowers: Passion Flowers and Roasted Pepper Potato Soup with Smoky Chipotle Parmesan French Fries

Friday Flowers: Passion Flowers and Roasted Pepper Potato Soup with Smoky Chipotle Parmesan French Fries

A little math equation for you:  favorite, fresh flavors . . . plus wonderful textures . . . plus a bit of warming spices equals . . . a delicious and perfect puréed soup!

That’s exactly what’s going one here.

Sweet, smoky peppers . . . plus potato . . . plus a bit of cumin and chipotles equals . . . Roasted Pepper Potato Soup.

I love adding Idaho Yukon Gold potatoes to my puréed soups, as they add an incredible creamy richness, and are a great way to thicken the consistency.  Using this potato eliminates any need or desire to add cream. (For me, anyway.)

Ingredients

  • 2 tablespoons olive oil
  • 1 cup roughly chopped brown onion
  • 4 roughly chopped, small to medium sized garlic cloves
  • 3/4 teaspoon ground cumin
  • 2 teaspoons chipotles in adobo sauce
  • 1-1/4 pounds Idaho Yukon Gold potatoes, peeled and roughly chopped
  • 2-3/4 pounds yellow or red bell peppers, roasted, peeled, seeded and roughly chopped (here's how)
  • 5 cups vegetable stock
  • 1-1/4 teaspoon sea salt
  • 2 teaspoons maple syrup
  • 1 recipe Smoky Chipotle Parmesan French Fries
Read the whole recipe on Weekend Recipes