How to Make Pepper Potato Soup

Aromatics Foundation

Build flavor base through properly sautéed onions, peppers, and garlic.

Spice Blooming

Release essential oils in spices by briefly heating in fat before adding liquids.

Partial Blending

Achieve ideal texture through strategic partial puréeing while maintaining some chunks.

Dairy Integration

Incorporate milk and cream with proper timing and temperature control for silky finish.

Baking Tips

For a smoky flavor boost, roast the bell peppers under the broiler until charred before peeling, seeding, and adding to the soup.

Use Yukon Gold potatoes for their buttery flavor and creamy texture when blended.

This soup can easily be made vegetarian by using vegetable broth and omitting the bacon garnish.

For a dairy-free version, substitute coconut milk for the cream and milk.

To make ahead, prepare the soup without adding the dairy, refrigerate for up to 3 days, then reheat gently and add milk and cream just before serving.

The soup will thicken as it stands. When reheating leftovers, add a little broth or water to achieve desired consistency.

For extra heat, add a diced jalapeño with the bell peppers or increase the cayenne pepper.

Pepper Potato Soup

Name: Pepper Potato Soup
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 servings
Cuisine: American, Comfort Food
Ingredients: 2 lbs Yukon Gold potatoes, peeled and diced into 1-inch cubes; 3 large bell peppers (mix of red, yellow, and orange), seeded and diced; 1 large onion, diced; 3 cloves garlic, minced; 2 tbsp olive oil; 1 tbsp butter; 4 cups vegetable or chicken broth; 1 cup whole milk; 1/2 cup heavy cream; 2 tsp smoked paprika; 1 tsp dried thyme; 1/2 tsp cayenne pepper (adjust to taste); 1 bay leaf; Salt and freshly ground black pepper to taste; For garnish:; 1/4 cup chopped fresh chives; 1/2 cup shredded cheddar cheese; 4 strips bacon, cooked and crumbled (optional); Sour cream for serving (optional)

This hearty Pepper Potato Soup combines creamy potatoes with colorful bell peppers in a velvety, warming broth. The potatoes provide a substantial base while roasted peppers add sweet, smoky notes that complement the savory herbs and spices. Finished with a swirl of cream and fresh herbs, this soup delivers comfort in every spoonful while being simple enough for weeknight dinners yet impressive enough for casual entertaining. Perfect for cooler weather, this soup can be customized with various toppings to suit any preference.

Prep Time

20 Minutes

Cook Time

40 Minutes

Total Time

Chef

JUE

Ingredients

Custard Cream

2 lbs Yukon Gold potatoes, peeled and diced into 1-inch cubes

3 large bell peppers (mix of red, yellow, and orange), seeded and diced

1 large onion, diced

3 cloves garlic, minced

2 tbsp olive oil

1 tbsp butter

4 cups vegetable or chicken broth

1 cup whole milk

1/2 cup heavy cream

2 tsp smoked paprika

1 tsp dried thyme

1/2 tsp cayenne pepper (adjust to taste)

1 bay leaf

Salt and freshly ground black pepper to taste

For garnish:

1/4 cup chopped fresh chives

1/2 cup shredded cheddar cheese

4 strips bacon, cooked and crumbled (optional)

Sour cream for serving (optional)

Instructions

In a large Dutch oven or heavy-bottomed pot, heat olive oil and butter over medium heat.

Add the diced onion and cook until translucent, about 5 minutes.

Add the minced garlic and cook for another minute until fragrant.

Add the diced bell peppers and cook until they begin to soften, about 5-7 minutes.

Stir in the smoked paprika, dried thyme, cayenne pepper, salt, and black pepper. Cook for 1 minute to bloom the spices.

Add the diced potatoes and toss to coat with the spice mixture.

Pour in the vegetable or chicken broth and add the bay leaf. Bring to a boil, then reduce heat to low and simmer, covered, until the potatoes are very tender, about 20-25 minutes.

Remove the bay leaf. Using an immersion blender, blend about half of the soup while leaving some chunks for texture. Alternatively, transfer half the soup to a blender, purée, and return to the pot.

Stir in the milk and heat through without boiling.

Just before serving, stir in the heavy cream and adjust seasoning to taste.

Ladle the soup into bowls and garnish with chopped chives, shredded cheddar cheese, crumbled bacon (if using), and a dollop of sour cream.

Serve hot with crusty bread on the side.

Pepper Potato Soup

JUE

Essential Ingredients Selection

Creating Your Masterpiece

How to Make Pepper Potato Soup

Pepper Potato Soup

Ingredients

Instructions