Roasted Pepper Potato Soup

I love potato soup, and this rich, creamy version is different from most I’ve tried. I enjoy its lemon and cilantro flavors, but you can adjust the ingredients to best suit your family’s taste buds.

—Hollie Powell, St. Louis, MO

Prep: 30 min. • Cook: 15 min. • Makes: 6 servings

• 2 medium onions, chopped
• 2 Tbsp. canola oil
• 1 jar (7 oz.) roasted sweet red peppers, undrained and chopped
• 1 can (4 oz.) chopped green chiles, drained
• 2 tsp. ground cumin
• 1 tsp. salt
• 1 tsp. ground coriander
• 3 cups diced peeled potatoes
• 3 cups vegetable broth
• 2 Tbsp. minced fresh cilantro
• 1 Tbsp. lemon juice
• ½ cup reduced-fat cream cheese, cubed

1. 1. In a large saucepan, saute the onions in oil until tender. Stir in the roasted peppers, chiles, cumin, salt and coriander. Cook and stir 2 minutes. Stir in the potatoes and broth; bring to a boil.
2. 2. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. Stir in the cilantro and lemon juice. Cool slightly. In a blender, process the cream cheese and half the soup until smooth. Return all to pan and heat through.

1 cup: 204 cal., 9g fat (3g sat. fat), 11mg chol., 1154mg sod., 26g carb. (0 sugars, 4g fiber), 6g pro.