Recipe by constantly_experimenting
"It's a comfort soup with a blend of flavors."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
red bell pepper
1 1/2 cups
1 1/2 cups
chicken stock, divided
ground black pepper
1 1/2 cups
potatoes, peeled and cut into 1/2-inch cubes
This soup is surprisingly tasty for being a meatless meal. I was hesitant about the cinnamon, nutmeg, and ginger, but followed the recipe's instructions, and the end product isn't "too" any of that. It's just right. Interestingly, I believe the "sweet" spices are what adds the "comfort" to this soup--there IS something unidentifiably "homey" about the flavor, and I'm pretty sure it's the sweet spices. As far as changes went: I reduced the butter, reduced the salt, and added 5 oz. fresh spinach at the end after I removed the soup from the heat, simply because it needed to go. Thanks for the recipe!
Unique and edible, but probably won't make again.
This soup was so very good. The nutmeg and cinnamon add such an interesting aroma that everyone in the house had to come see what it was. And the mixture of salty and sweet was perfectly balanced. I will definitely be making this one again.
I really liked this soup and I'm not a big fan of soup. I used beef broth since I was out of chicken broth. My teen-agers absolutely loved it!!
This recipe is wonderful. My husband ate 4 helpings and the baby ate it too! Great for a cold night. I didn't have celery, nutmeg or sage so I used only 6 cups of chicken broth. I may try it in full next time but maybe not. I was really proud of this meal without all of that. Very good soup! Thank you!
Delicious! Really simple and really tasty. I don't have access to a blender at the moment, so I was looking for a soup recipe that didn't involve any pureeing and this one worked perfectly.
This is amazing! I took it to a church dinner last night and had many requests for the recipe. I think the cinnamon is what makes it so unique and tasty!
I made this soup with beef stock, without onion and without sage. I halved the recipe as I cooked it in the crockpot. Came home and pureed it with a hand held mixer just before I served it with buttered bread. It wasn't as sweet as I expected, but was very tasty nevertheless.
* Percent Daily Values are based on a 2,000 calorie diet.
Red Pepper Potato Soup
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 112
Enjoy the bright days of summer with easy recipes.
Low-fat, low-carb, paleo, vegan. Get recipes for your lifestyle.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
Turn scallops and leftover potatoes into an easy, impressive meal.
See how to make this hearty and satisfying soup.
See how to make a creamy, green garlicky potato soup.