1. Coat a 4-qt Dutch oven with non stick cooking spray, heat over medium-high heat. Add peppers; coat with cooking spray. Cook, uncovered, 15 minutes or until charred, stirring frequently.
2. Stir in Potatoes and broth. Bring to boiling, reduce heat. Simmer, covered, 12 minutes or until potatoes are very tender.
3. Coarsely mash soup with a potato masher. Add milk and cayenne pepper. Heat through.
4. Remove from heat; stir in butter and parsley. Season to taste with salt and pepper. Top with bacon and Greek yogurt, if desired.
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|Serving Size: 1 Serving (257g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 63 (36%)|
|Amt Per Serving||% DV|
|Total Fat 7g||9 %|
|Saturated Fat 4.1g||20 %|
|Monounsaturated Fat 1.8g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 19.6mg||6 %|
|Sodium 148.2mg||5 %|
|Potassium 621.4mg||16 %|
|Total Carbohydrate 23.2g||7 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 21.6g|
|Protein 6.2g||9 %|
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Calories per serving: 176
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