Friday, February 4, 2011

Smokey Roasted Potato Soup

It must be the weather or the cold, but all I feel like eating lately is soup...delicious soup! It was a little too spicy for the kids, but Roger and I thought it was amazing.

3 red bell peppers
1 lb small red potatoes, any larger potatoes halved or quartered
3 garlic cloves, unpeeled
2 Tbsp olive oil
Coarse salt and ground pepper
4c chicken broth
3oz chorizo (about 1/2c), diced small

Preheat the oven to 400˚F. In a roasting pan or rimmed baking sheet, toss together the red bell peppers, red potatoes garlic cloves, and olive oil. Arrange in a single layer and roast until peppers are tender and potatoes are cooked through. This is about 25 minutes.

Peel and chop garlic. Peel, seed, and coarsely chop bell peppers. Add garlic, peppers, and potatoes to a medium sized pot. Add chicken broth to the pot. Season with salt and pepper. Bring the soup to a simmer over medium high heat. With a potato masher (or the back of a spoon) mash some of the potatoes and peppers until the soup is thick and chunky.

Wipe your roasting pan clean. Add the chorizo to the roasting pan and roast for about 7 minutes. Add the chorizo and pan drippings to the soup. Serve and Enjoy.

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