How to make it

  • Cut red pepper into chunks and arrange on a baking pan.
  • Drizzle with olive oil and sprinkle with Italian seasoning.
  • Roast in a 325 degree oven for 10-12 minutes, flipping half way through.
  • Peel potatoes, cut into small chunks.
  • Place in saucepan, cover with water and boil until soft.
  • Drain water. Add in cream of chicken soup and milk and bring to a boil.
  • Remove from heat.
  • Add in red peppers and blend with an immersion blender.
  • Salt and pepper to taste.
  • Serve with a sprinkle of parsley.

Reviews & Comments 1

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  • whuebl 6 years ago
    Neat idea.... I have some red peppers in a jar I could use - probably wouldn't matter at all?

    Thanks for the neat recipe and how is the catering going?
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