How to make it

  • In a 4 quart pot, heat olive oil, shallots and carrots until carrots are cooked.
  • Add potatoes, peppers, Worcestershire and chicken broth.
  • Bring to a boil, then reduced temperature to medium low.
  • Simmer until broth has reduced by one third and potatoes are cooked.
  • Using a hand emulsion blender, puree the soup thoroughly.
  • Pour into serving bowls and garnish with shredded cheese blend and chives.
  • Enjoy!
  • This goes great with and salad, soup, or just on it's own.
  • Pictured with the Cajun Chicken Quesadillas I made using Gluten Free Pizza crusts ( recipe to follow)

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