Roasted Pepper Potato Soup

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Prep Time: 30 minutes

Total Time: 45 minutes

Servings: 6

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INGREDIENTS:

• 2 medium onions, chopped

• 2 tablespoons canola oil

• 1 jar (7 ounces) roasted sweet red peppers, undrained and chopped

• 1 can (4 ounces) chopped green chilies, drained

• 2 teaspoons ground cumin

• 1 teaspoon salt

• 1 teaspoon ground coriander

• 3 cups diced peeled potatoes

• 3 cups vegetable broth

• 2 tablespoons minced fresh cilantro

• 1 tablespoon lemon juice​

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DIRECTIONS:

1. In a large saucepan, saute onions in oil until tender. Stir in the roasted peppers, chilies, cumin, salt and coriander. Cook and stir for 2 minutes. Stir in potatoes and broth; bring to a boil.

2. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. Stir in cilantro and lemon juice. Cool slightly. In a blender, process the cream cheese and half of the soup until smooth. Return all to pan and heat through.