Don't be shy about charting your peppers. For best smoky flavor, wait until the skins are blistered and blackened before going to the next step.
Coat a 4 quart dutch oven with nonstick cooking spray; heat over medium-high heat. Add peppers; coat with cooking spray. Cook, uncovered, 15 minutes or until charred, stirring frequently.
Add onions; cook 5 to 6 minutes more or until soft and golden brown, stirring occasionally. Stir in potatoes and broth. Bring to boiling; reduce heat. Simmer, covered, 12 minutes or until potatoes are very tender.
Coarsely mash soup with potato masher. Add milk and cayenne pepper. Heat through.
Remove from heat; stir in butter and parsley. Season to taste with salt and pepper. Top with bacon and Greek yogurt, if desired.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (445g) | ||
Recipe Makes: 4 Servings | ||
|
||
Calories: 241 | ||
Calories from Fat: 66 (27%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 7.4g | 10 % | |
Saturated Fat 4.2g | 21 % | |
Monounsaturated Fat 1.8g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 19.6mg | 6 % | |
Sodium 155.7mg | 5 % | |
Potassium 970.2mg | 26 % | |
Total Carbohydrate 37.1g | 11 % | |
Dietary Fiber 5.2g | 21 % | |
Sugars, other 31.8g | ||
Protein 8.2g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 241
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.