This is a hearty soup exploding with so much flavor! The family will be coming back for seconds…and
thirds….
Ingredients:
5 large potatoes
1 red bell pepper, chopped
1 medium onion, chopped
1 stick butter
3 tbsp. minced garlic
1 pt. heavy whipping cream
4 cups milk
salt and pepper to taste
Directions:
Peel, cube and boil potatoes until tender (about 20 minutes), drain.
While the potatoes are boiling, chop bell pepper and onion and saute in butter until the vegetables are tender, about 5 minutes.
In large pot combine all of the ingredients and cook for 10 minutes. With hand held blender, blend until the soup is the desired consistency.
Serving suggestions: Top with shredded cheddar cheese, bacon crumbles and a few croutons!
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About Stacey Winder
Stacey Winder has lived in the Northwest area of Houston since 1978 and Cypress specifically since 2005. Married with two children, she is actively involved in the Cypress community in non-profit and faith-based work. She has a passion for the people that live in Cypress, and is enthusiastic about the opportunities available to the residents here.Stacey has worked in commercial and residential real estate, but her real passion is for writing. Stacey is an accomplished writer whose works have been seen in numerous publications. She is now the Editor of TheCypressTimes, and as such will be a frequent contributor. In addition to her work as the Editor, Stacey is a child advocate for Compassion International, with the goal of “releasing children from poverty in Jesus’ name”.
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