Creamy Potato and Bell Pepper Soup
"Indulge in a vibrant, sun-drenched bowl of comfort where velvety potatoes meet the mellow sweetness of slow-simmered bell peppers."
Instructions
Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5–6 minutes until soft and translucent, stirring occasionally.
Add the minced garlic and cook for about 1 minute, just until fragrant, being careful not to let it brown.
Stir in the diced potatoes and chopped bell peppers, mixing well so the vegetables are evenly coated with the oil.
Pour in the vegetable broth and increase the heat to bring the soup to a gentle boil.
Reduce the heat to low, cover, and let the soup simmer for about 30 minutes, or until the potatoes and bell peppers are very tender.
Using an immersion blender (or carefully transferring to a countertop blender), purée the soup until completely smooth and velvety.
Return the soup to low heat, stir in the heavy cream, and season with salt and black pepper to taste. Warm gently without boiling.
Serve hot, garnished with fresh parsley for a bright, fresh finish.