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Roasted Red Pepper Potato Soup
- 4 large red bell peppers
- 1 medium yellow onion, peeled and diced (about 1 cup)
- 1 large russet potato, peeled and diced (about 1 1/2 cup)
- 3 cloves garlic
- 1 quart chicken stock (or vegetable stock for vegetarian option)
- 1/4 cup cream or milk
- 3 Tbsp butter
- Cayenne, salt and pepper to taste
Directions:View on Simply Recipes
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