Although Fletch did not give up meat for Lent, members of his family did.  So he’s kind of a vegetarian by default these days.  And he’s run through his repertoire of veggie-only dishes.  Enter my Spicy Pepper Potato Soup to save dinner tonight!  Here’s the list of ingredients for a two person serving (just double up for a family of four!)…

2 cups diced potatoes

1 poblano pepper, diced small

1 red bell pepper, diced

1 jalapeno pepper, diced small (no vein or seeds unless you all like it hot!)

1/2 white onion, diced

1 tbsp minced garlic

1 tbsp oil (olive or veg–your choice)

1 14oz can vegetable broth

1 cup milk

1 tbsp flour 

1/2 cup shredded cheese (again, your choice but cheddar rocks)

Toppings–more shredded cheese, chives, green onions, crackers

Heat the oil in your soup pot and add the potatoes, garlic, peppers and onion.  Saute for a few minutes and season with cracked pepper and your spices of choice.  Add the can of broth and bring to a boil, then reduce heat to low.  Simmer for 30 minutes.  Take a wooden spoon and smash the diced potatoes against the side of the pot.  This soup is not meant to be pureed; it’s a bit chunky.  Simmer another 30 minutes or so.  Continue seasoning with pepper, garlic and onion powder–whatever floats your boat.  Put your flour in your cup of milk, stir to slightly dissolve.  Slowly add milk and flour mixture to soup.  Simmer another 15-20 minutes, stirring pretty frequently.  Add cheese.  As soon as it melts, serve it up topped with what you like!

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