Garlic Roasted Red Skin Potato Soup

6 cups Red Skin Potatoes, cubed
1/2 Red Pepper, washed, seeded, cut in half
3 large Garlic Cloves, minced
3/4 cup Green Onions, chopped
2 tbsp Olive Oil
1 1/2 tsp Salt
1/4 tsp Seasoned Pepper
1/8 tsp Crushed Red Pepper
8 Slices Bacon
1 (14.5 oz.) Can Chicken Broth
1 (12 oz.) Non-fat Evaporated Milk
1/1/4 cup Shredded Sharp Cheddar Cheese (1/4 cup for garnish)
1 tbsp Sour Cream

1. Heat Oven to 400 degrees. Place potatoes, red pepper, green onions, olive oil, salt, pepper, and crushed red pepper in a large mixing bowl; toss until potatoes are well coated. Dump potatoes in a 13X9 pan; spread out into one layer. Roast for approx. 40 minutes. Flip twice during cooking.

2. While potatoes are roasting, fry bacon until crisp. Drain, crumble, set aside.

3. When potatoes have finished roasting, remove from oven. Place red pepper in small glass bowl covered with plastic wrap. Allow skin to soften and remove.

4. Place potato mixture, chicken broth and evaporated milk in large saucepan. Stir to combine. Heat. Remove 1 1/2 cups of potato mixture and the skinned red pepper; pout into electric blender. Process until smooth. Return to saucepan.

5. Stir in bacon and cheese. heat thouroughly over low heat (do not boil) Just before serving stir in sour cream.

6. Garnish each serving with remaining cheese, bacon and onions.

Enjoy!

Serves Six

Note: This makes a very thick soup so I ended up adding more chicken broth.

Nutrient Information
Calories 206
Total Fat 10g
Saturated Fat 4g
Carbs 15g
Protein 15g
Calcium 279mg
Fiber 3g