I really enjoy potato soup, and this rich creamy version is different than most I've tried. I like its lemon and cilantro flavors, but you can adjust the ingredients to best suit your family's taste buds. --Hollie Powell of St. Louis, Missouri

Roasted Pepper Potato Soup

onions,

canola oil

(4 ounces) chopped green chiles, drained

cumin

salt

coriander

potatoes

vegetable broth

cilantro

lemon juice

reduced-fat cream cheese,

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

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 the soup until smooth. Return all to pan and heat through.

This recipe is amazing!   Will definitely be making again in the near future.  I tweaked it a bit for my taste by adding a can of black beans.   Thank you for sharing this one!

Two thumbs way up!! Family raved with this recipe. Great flavor and texture. Don't skip the fresh cilantro, takes it over the top. Usually my family complains with meatless dishes, but not this one!

<p>This soup had a nice texture, but that’s all. The flavor was off, largely due to the lemon juice. </p>

<p>What a flavorful soup! The Chapati Breads recipe found on TOH paired very well with it! I had green bell peppers on hand so I roasted them in the oven. Subbed in 3 cups of water and a chicken bouillon for the vegetable broth. I had to get creative for the cream cheese - used 1/4 cup mayo + 1/4 cup milk, which I just added to the soup without using the blender. </p>

This soup is delightful and tasty! I used bell peppers that I had and roasted them in oven with a little olive oil then followed the recipe.

Delicious!  At first I wasn't sure, then the more we ate it, the more we liked it!  I had red bell peppers on hand, so I roasted 3 of them myself, peeled and added.  The only thing I didn't do was put some in the blender since I don't have one.  I just took out a couple of cups and put into a bowl and slowly incorporated the cream cheese, whisking it together, then added it all back into the pot, worked just fine.

I thought I had all the ingredients to make this. When I started pulling them together, I found out that what I thought was a jar of roasted red peppers was actually a jar of sun dried tomatoes. I said, what the heck. I used them anyway. It still turned out great! I’m sure the roasted red peppers gave it a smoky flavor but the tomatoes were really good also. I’ll definitely make this again.

I like it, but I wasn’t blown away. I think 3 oz. of cream cheese would have been better than four and perhaps it needed a pinch of red pepper.  This is definitely a soup that needs to accompany a sandwich or panini. I feel like it’s a dunking soup.

This was quite yummy.  The lemon juice really brightened the flavor.  It's a keeper!

This was surprisingly very good!! Definitely will make again.

Really good soup!  I followe the recipe s written and would not recommend any changes.

I just made this and I hate to say it but I was rather disappointed.  I love all the ingredients but the soup had an overpowering cumin taste.  I made it exactly as the recipe is written.  I must say that after I used my immersion blender on half of it the texture was so smooth and creamy.  I'm going to try it again and cut down on the cumin and add some garlic and thyme.  Also, I only added a little sprinkle of salt right at the end and that was good.

Very good potato soup.  The only thing I did different was to add bacon to the bowls of soup. ?? ??way up

Sorry but this turned out awful, too much pepper flavor. Wast of time and ingredients

A great soup, we all loved it!  Will be making it again, thank you!

I have made this recipe several times now. I double the recipe so there is left overs. My family has nick named it the Indian soup because it reminds us of the Indian food we love.

Loved this soup!  I  halved the amount of cumin & added 1 teaspoon of Turmeric .  This recipe is a definite keeper!  I am making this soup again for Easter, but will leave out the cream cheese for my Vegan sister.

Oh my goodness.  This soup was amazing!  I'll be honest, I was pretty skeptical when I made it, but the flavors blend beautifully!  The soup wasn't too spicy but had a distinct taste.  My husband loved it and I will definitely be making this again!

Will defiantly make again. I used chicken broth instead of vegetable and used fresh parsley from our garden since I had it on hand. Yum!

I want to give this 4.5 stars....i liked the flavor and texture, and it was a nice meatless meal served in a sourdough breadbowl. However, the husband wasn't "wowed", hence not 5 stars. I think for him, an addition of some sort of meat would have been heartier and a keeper of a recipe. Would make again though, and try a twist next time (maybe ground sausage?)

I like the soup, easy to make.  Next time I will probably add a little spice, maybe a can of rotel

I made this for my film club and they loved  it!  I will definitely be making this again, and I won't change a thing.  It was perfect the way the recipe is  written.

Don't like cilantro so used parsley. The lemon juice gave it a sharp taste I didn't like. I was very disappointed.

My family LOVED this soup. We like cilantro so I added a bit more. The color was so vibrant after blending!! This is a wonderful meatless soup.

I'm not a soup person but this looked really good and seemed easy so I tried it and it was so good! Only change I would make is not to add the tsp of salt as there is plenty in the broth. Will make again when it gets colder.

roasted pepper potato soup

Prep Time: 30 minutes

Cook Time: 15 minutes

Total: 45 minutes

Servings: 6

Author : Taste of Home

Ingredients

Instructions

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