Lunch: Chunky Pepper Potato Soup Recipe

Ingredients

1/2 cup chopped onion
4 medium potatoes, cubed
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
1 medium sweet yellow pepper, chopped
2 cups reduced-sodium chicken broth or vegetable broth
3 cups 1% milk, divided
1/4 cup cornstarch
1 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper

Instructions

In a large saucepan coated with cooking spray, cook onion until tender. Stir in the potatoes, peppers and broth. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender.
Stir in 2-1/2 cups milk. Combine cornstarch and remaining milk until smooth. Gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the salt, pepper and cayenne.

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