Roasted Red Pepper Potato Soup

roasted_red_pepper_potato_soup.txt

1 shallot, minced
4 cloves garlic, minced
12oz jar roasted red peppers, drained
2tbsp butter or olive oil
2tbsp flour
4 Russet potatoes
32 oz vegetable stock
8 oz heavy cream
salt to taste

Poke holes in the potatoes with a fork, roast them on a sheet pan at 400F for an hour. Let them cool, then peel and cube.

Over medium heat, saute the shallot in the butter/oil until translucent, then add in the garlic and peppers, cook for a few minutes until fragrant.

Stir in the flour and cook for a minute, then add the vegetable stock and cream, and bring it up to a boil.

Turn down the heat and use an immersion (or regular) blender to make the soup smooth. Add in the potatoes and let simmer for 20 minutes.