This soup is filled with potatoes, bell peppers and carrots. It can be frozen and can thus at a great advantage be made in huge batches and heated as needed on cold and dark autumn days (or winter days).
POTATO SOUP WITH BELL PEPPERS
600 G POTATOES
3 BELL PEPPERS
2 RED ONION
2 CLOVES OF GARLIC
1 TBSP. OLIVE OIL
1-1½ L VEGETABLE STOCK
2 TSP. SALT
1 TSP. PEPPER
Peel and roughly chop potatoes and carrots.
Rinse the peppers, cut off the top and remove the “core”, roughly chop them.
Peel the onion and garlic, chop the onions and crush the garlic with the flat side of a knife.
Heat the oil in a large saucepan (about 4-5 liters) and sweat the onion, garlic and carrots for 2-3 minutes until the onions begin to soften and become transparent.
Add potatoes and bell peppers, season with salt and pepper and mix it all well before adding stock until it just covers the vegetables.
Let it simmer at a low heat for 30 minutes. Until the potatoes and carrots are tender.
Blend the soup and season with salt and pepper.
Serve with bread or croutons, season with chopped wild garlic and a dollop cream fraiche or yogurt.
NOTE: If you want some meat, cooked chicken or a little crispy bacon is a good bet.